New potatoes arrive without the fanfare of May's other seasonal highlights, such as juicy asparagus stems or the first sweet peas bursting from their pods, yet they still rank highly on any list of things to eat at this time of year. The most celebrated are undoubtedly Jersey Royals, but do not overlook other 'earlies' from Cornwall, Wales, and Scotland, which can also be extremely tasty.
What Makes Jersey Royals Special?
Jerseys are small, kidney-shaped potatoes with the lightest whisper of papery skin. Traditionally grown in sandy soil enriched by local seaweed, they boast a distinctively earthy and slightly nutty flavour. To enjoy them at their best, buy them with a little soil still clinging if possible, and give them a light wash in cold water, taking care not to remove too much of the delicate skin.
Simple Preparation Methods
They do not require fancy dressing. Simply boiling them — starting in a large pan of cold, salted water — and then tossing with a little butter and flaky salt is an exemplary way to treat them. If you fancy something slightly more adventurous, this week's recipe sees them crushed and roasted until their skins just catch and turn golden, then served with soured cream and briny cornichons for a very smart take on a potato salad.
Crushed Jersey Royal Potato Salad Recipe
Method:
- Preheat the oven to 200C/180C fan/gas 6. Pour 2 tbsp olive oil into a large roasting tin and place in the oven to heat up for 10 minutes.
- Meanwhile, put the Jersey Royals in a large saucepan and cover with cold water, adding a pinch of salt. Set over a high heat, bring to the boil, then simmer for 10-12 minutes, or until just cooked.
- Drain, then lightly crush each potato with the base of a mug. Tip into the tin of hot oil, turning to coat. Sprinkle with 2 tbsp of the cornichon liquor, season with sea salt and black pepper, and roast for about 15 minutes, turning halfway, until golden in places. Leave to cool for 5 minutes.
- Spoon the soured cream over the base of a plate, then top with the potatoes. Finely chop the cornichons and sprinkle over the top, along with the dill. This dish is a fine accompaniment to grilled salmon, lamb, or chicken.
