May Recipe

Sautéed Jersey Royals

This is my favourite way to eat our fabulous Jersey Royals that are now in the shops. For this recipe you need small mids, or even chats (i.e. potatoes less than 5cm long) so you may need to search for these, although we sell them at Holme-Grown, and you can specify chats if you order online.

Preparation time less than 10 mins

Cooking time 20 mins

Ingredients

Sufficient potatoes for each person (a good handful, you will eat more than you think!)

Coarse ground sea salt

Sunflower oil (or butter if you’re not counting calories)

Method

Wash all the soil off the potatoes, and remove any remaining roots.

If preferred the skins can be scrubbed off, but I leave them on as they are so thin when fresh (and better for you)

Dry thoroughly in a tea towel

Roughly size grade into big, medium and small potatoes

Heat the oil in a large saucepan, and tip in the largest of the potatoes, put the lid on and shake to evenly coat with oil.

Leave the lid on, shaking every minute or so.

After 2 minutes, put in the next size potatoes and repeat the shaking process.

Repeat for the smallest potatoes.

The aim is to give the largest potatoes about 20 mins cooking time.

Continue to shake with the lid on, and check whether the potatoes are soft with a cake tester. Once just soft, and brown all over, leave the lid off, sprinkle with sea salt, and leave on the heat to crisp slightly for 5 mins.

Serve piping hot with any dish, a great seasonal alternative to roast potatoes.