I think I read once in a copy of Waitrose Weekend magazine about how Jersey Royals were nurtured. Apparently the hills where they grow are too steep for tractors so everything has to be done by hand. I have a picture in my mind of kind little elfin type creatures happily toiling away. These hills face the sea so they are often shrouded in gentle refreshing sea mists. You can almost hear a bamboo flute playing in the background right? I think they even use seaweed as fertiliser. I’ve never wanted to be a potato, but if I did, I’d want to be a Jersey Royal. I often eat JRs straight of the pan and after dressing with some quality vegetable oil and salt and pepper but that wouldn’t make much of a recipe so I’ve added some spring veg herbs and a salad dressing if you want to make a ‘meal’.
Two portions of Jersey Royal potatoes
Three to four handfulls of frozen peas
Two portions of green / french beans
Two handfulls of chopped fresh herbs such as mint parsley chives
For the dressing
The juice of half a lemon
A teaspoon of white wine venegar, or a teaspoon of pickling liquid from an old jar of pickles
A couple of gluggs of quality vegetable oil
A good squirt of yellow mustard
Salt and pepper
Gently boil the potatoes for about 15 minutes.
Drain and dress with oil then season with salt and pepper.
Microwave the peas and french beans.
Combine the potatoes and vegetables in a bowl and pour over the dressing.