They are around for so little time – make the most of them
I enjoy eating new potatoes and one of my favourite varieties is the Jersey Royal. As its name suggests, it does indeed come from the island of Jersey, where the potato was first grown during the nineteenth century. Today, these small, thin-skinned potatoes, which have a brief season between April and June, are one of Jersey’s best-known exports and are something of a luxury.
Why the fuss over Jersey Royals? Well, their growing conditions – from the seaweed fertilising the soil and the mild Jersey climate to the care taken by the farmers during the whole growing process – make them very tasty indeed.
Jersey Royals make a great side dish, delicious served with classic roast lamb or roast chicken. They also go very well with other foods that are in season at the same time as they are. I’m thinking here of salmon, which is at its best in late spring and early summer, and flavourful British asparagus.
In my opinion, the best way to eat new potatoes such as Jersey Royals is to peel them, boil them and serve them with butter. Try my simple recipe for buttered potatoes for yourself and see what you think.
