Loved for their uniquely sweet, earthy flavour, delicate skins and firm texture, Jersey Royals are a welcome addition to the spring yield. Grown on the Isle of Jersey from the last 130 years, main crop Royals are planted between January and April with harvesting commencing from April and continuing well into the summer months. 1500 tonnes of Jersey Royals are harvested and exported by only 20 farmers all still using tradition methods to arrive at this great tasting, highly nutritious potato, helped by the use of its natural fertiliser, seaweed.
Seasonal period: April to July
Flavour friends: The Jersey Royal’s sweetness is particularly gratifying when contrasted with salty foods such as, bacon, fish and hard cheese. Robust herbs such as rosemary and thyme as well as the addition of punchy garlic suits its earthy tendencies perfectly. However, the most traditional flavour combination with Jersey Royals is fresh mint; of course making them the perfect flavour friends to rich, sweet lamb.
Buying, storing and preparing: Pick Royals that are firm and dry, and preferably unwashed – this helps them to keep longer. Store in a cool, dark place and use within 5 days of purchase. When ready to cook, simply scrub well with a soft brush and rinse under cold running water to remove the dirt.
Cooking: Jersey Royals can be boiled, fried or roasted. Boiling is the quickest and easiest way to cook, but roasting increases their sweet flavour. Frying, results in golden, crispy results.
Boil: simmer in salted water for approx. 10 mins Fried: cut in half and sautée for 10 – 12 mins on medium heat Roasted: toss in oil and seasoning and roast at 200C for 45 mins.
Grilled Sardines with garlic Roasted Jersey Royals & Salsa Verde
Minty Lemony Spring Greens, Spuds and Pancetta
Jersey Royals and Pancetta Hash with Chicory and Maple Hazelnuts
Jersey Royals and Pea Medley with Lamb Chops
Words by Helen Upshall