Jersey Royals

The Jersey royal season is in full swing this month, and it’s absolutely scrumptious! These potatoes are a true favourite of mine, and you’ll often find them as the star of the show on fancy dining restaurant tasting menus.

Now, let me tell you about the unique Jersey soil and sea air that give these potatoes their delightful earthy sweetness. When you boil them, they transform into a nutty flavour with a creamy, waxy texture. It’s simply heavenly!

Legend has it that in 1878, a Jersey farmer named Huge de la Haye discovered a large potato with an impressive 15 eye points, where new plants can sprout. He shared this remarkable find with his friends and decided to plant the potato pieces in a steep sloping field called Cotil. These potatoes grew into kidney-shaped potatoes with a thin skin, which they affectionately called Jersey Royal Fluke, later shortened to Jersey Royals.

Today, Jersey produces around 30,000 tonnes of Jersey Royals! Isn’t that amazing?

To prepare these delicious potatoes, simply wash them well with cold running water and place them in a pan. Cover them with fresh cold water and a pinch of salt, and gently boil until they’re tender. Drain the water and toss the potatoes with a generous knob of butter and a pinch of Molden sea salt. Serve them with finely shredded fresh mint, and you’ll have a meal fit for a king!