Jersey Royals are at the peak of their season in May.
A tender yet firm little potato that can be used in a vast array of dishes.
They hold up particularly well to being crushed and roasted; perfect served with fish or roasted meat, plus it’s an absolute winner with children!
Ingredients
- 750g Jersey Royals
- Olive oil – light in colour
- Salt
- 1 bunch spring onions, trimmed and cut into 1 inch pieces
Method
- Place the potatoes into a large pan and cover with cold water. Bring to the boil to cook for 15 minutes
- Pre-heat the oven to 200°C
- Drain the potatoes and place them onto kitchen paper to cool a little and let the seam evaporate
- Place the potatoes onto a baking tray and crush each one with a masher or the palm of your hand
- Drizzle liberally with oil, sprinkle with salt and roast for 30 minutes
- Remove the tray from the oven; turn the potatoes, sprinkle with spring onions a bit more oil and return to the oven for 15 minutes then serve
Recipe by Charlotte Simpkins for Freely Fruity
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