What do you do with left-over Jersey spuds? For one, you can store them in the fridge overnight and make some sauteed potatoes with them the next day. Here, we’ve spruced ours up with some seasoning and fried them off in rapeseed oil. Leaving us with some delicious crispy gems to devour.
As for flavour, it’s the rich fertile earth of Jersey which gives Jersey Royals their unique taste. It would be a crime not to enjoy them as much as you can when they’re in season. They’re sweet and summery, so can make for a very memorable dish.
We’ve paired our Jerseys with some seasonal herbs and veg too. Samphire is an incredible vegetable. When raw, it tends to be quite salty so it’s often steamed for a few minutes before serving. It’s actually a sea vegetable (hence the salt) so it’s traditionally served with seafood. However, it can make a perfect addition to salads and potato dishes like this one.
The complimentary flavours of samphire, fragrant fresh mint and spices are incredible. This seasonal dish is super easy to make and is great for summer barbecues, or any time of year in fact…
- 280g Jersey Royal potatoes, pre-cooked and chilled overnight.
- 1 crushed garlic clove or 1/2 teaspoon of garlic puree
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- A few grinds of black pepper
- 10 mint leaves, finely chopped
- A few sprigs of fresh coriander, finely chopped
- Large pinch of oregano
- large pinch of thyme/rosemary
- 2 tablespoons of rapeseed oil
- 50g samphire
- chopped chives for serving
- Slice your potatoes to 1/2 a cm thickness.
- Heat the oil in a non-stick frying pan over a medium heat. Into the oil, stir the garlic, cumin, ground coriander, cayenne pepper and black pepper.
- Allow the oil to get hot before adding your potato. Sprinkle over the oregano, thyme/rosemary, finely chopped mint and coriander too; ensuring the potatoes have an even coating. Cook the potatoes for roughly 5 minutes either side, until they are golden and crispy.
- Approximately 3 minutes before the end, add your samphire to the pan for it to steam through.
- Serve and sprinkle with some freshly chopped chives.