Jersey Royals are back and ready to take centre stage on Easter tables.
Prized for their iconic nutty flavour and buttery, melt-in-the-mouth texture, the first Jersey Royals of the season transform simple spring dishes into special centrepieces and star sides. For a surprise sweet twist, there is even a Jersey Royal brownie recipe to round off a standout Easter spread.
Available nationwide in supermarkets, grocers and food markets from the first week of April
THE FIRST BITE
Kick off your Easter celebrations with these crispy hasselback Jersey Royals topped with silky creme fraiche for a starter bursting with flavour. Alternatively serve as a stylish canapé.
Hasselback Jersey Royals by Klaramoderskicooks
10Jersey Royals
1 tbsp white vinegar
2 tsp salt
10 heaped teaspoons creme fraiche
1/2 finely chopped red onion
2 tbsp capers
200 ml neutral oil for frying
1 tbsp fresh dill
1 tbsp freshly cut chives
3 tbsp grated parmesan
1/2 lemon cut into wedges
1. Place a potato in between two chopsticks or a rolled-up towel to stop it from moving and also stops the knife from cutting all the way through. Cut thin, even slices across the potato and let it rest in cold water, stirring a few times over an hour or so to release the starch. Repeat with all the potatoes.
2. Transfer to a pan and cover with water, add one tbsp of vinegar and salt, then boil for 12 minutes. Let cool completely.
3. Heat up a neutral oil to 160 degrees and fry two tbsp of whole capers until crispy, transfer to a paper towel to dry, season with sea salt.
4. Add the potatoes in batches and fry until golden, about 5-7 minutes, drain on another paper towel and season with salt.
5. Top with creme fraiche, finely chopped red onion and chives, capers, dill, Parmesan and lemon wedges on the side.
THE SPRING SHARER
This colourful Jersey Royal Easter Salad is the side dish your Easter menu has been waiting for: nutty, golden potatoes, zesty greens and a deliciously creamy dressing, all made for sharing. Serve it alongside roast lamb or pair it with your favourite veggie centrepiece.
JERSEY ROYAL EASTER SALAD
(Serves 4 as a side dish and 2 as a generous main)
500g Jersey Royals,halved if large
150g rainbow baby carrots,halved lengthways
200g asparagus,trimmed
150g mange tout,sliced
50g mixed seeds(pumpkin, sunflower,linseed, sesame)
1 tsp sumac (optional)
Sea salt
Handful torn mint leaves
Zested lemon strips to garnish (see tip)
For the dressing;
100ml planted based cream
Zest and juice half a lemon
2 tbsp olive oil
1. To make the dressing; lightly whip the cream with the rest of the ingredients and some salt and pepper. Set aside until required.
2. Bring a pan of water to the boil add the potatoes, reduce the heat cover and cook for 8 minutes then add the carrots for 2 minutes. Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for another 3 minutes.
3. Whilst the vegetables are cooking dry fry the seeds for 2-3 minutes until beginning to brown and pop. Remove from the heat and stir in the sumac and some sea salt.
4. Arrange the vegetables on a large platter, scatter with mint and the toasted seeds before drizzling with the dressing and adding some zested lemon strips. Serve warm or cool and chill.
THE SWEET SHOWSTOPPER
Grated Jersey Royals add the ultimate squidge to these indulgent brownies – the perfect finishing touch for the ultimate Easter feast!
Jersey Royal Brownie with peanut butter and salted caramel
(serves 12)
275g Jersey Royal potatoes, scrubbed but left whole
75g butter
75g crunchy peanut butter
200g dark chocolate,chopped
200g brown sugar
2 eggs, beaten
110g self-raising flour
40g cocoa
25g salted peanuts,roughly chopped
Jersey salted caramel to serve
1. Bring a pan of water to the boil, add the potatoes, and cook for 10-12 minutes until tender. Drain and run under cold water until cool enough to handle. Pull off any loose bits of skin and then finely grate the potatoes.
2. Line a 20cm square baking tin. Preheat the oven to fan 160ºC/180ºC/gas mark 6.
3. In a large pan, gently melt the butter, peanut butter and chocolate, stirring regularly to combine and stop the chocolate catching on the bottom. Remove from the heat.
4. Use an electric whisk to beat the sugar and eggs for a few minutes until they are thick. Fold in the chocolate mixture until well combined, then gradually fold in the grated potatoes. Sift over the flour and cocoa and fold into the mix. Spoon into the baking tray and scatter over the peanuts. Bake for 20 minutes until just cooked but still a little wobbly. Cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve with the Jersey Salted caramel.
About Jersey Royals / www.jerseyroyals.co.uk / @jerseyroyals
- The Jersey Royal originated when the farmer Hugh de la Haye planted two potatoes in Jersey in 1878. When he harvested them the following spring, most of the crop were round but one was kidney-shaped which was nicknamed the Jersey Royal Fluke. This potato later became known as the Jersey Royal and has retained the characteristic kidney bean shape.
- Jersey Royals are in season from April to July and available from all major retailers, specialist purveyors and markets across the UK
- Interview opportunities are available with farmers from the region
- High resolution images and recipes are available for editorial use