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Cover: A dish for all seasons

15Apr 12

Minty Jersey Royals with Chives and Lemon Butter

Minty Jersey Royals with Chives and Herby ButterJersey Royal Potatoes come into season in April.  They are chock-full of fibre and contain vitamin C, amongst other nutrients.  They are delicious cooked very simply in well-salted water to bring out their natural flavour, but today I’m going to share this minty Jersey Royals with chives and lemon recipe with you, which is just one of the ways of enjoying this distinctive seasonal gem.

Look out for potatoes with a papery-thin, flaky skin and try to buy them unwashed, washing them yourself quite carefully so as not to remove all of the skin, which has a lovely flavour and also contains many nutrientsJersey Royal new potatoes are best eaten within a few days of buying them.  Serve this herby salad dish warm or cold, at your spring barbeques, or to accompany grilled meat and fish like this grilled trout with tarragon and lemon butter.  And why not make some home-made lemonade to go with it?  Fresh tastes of spring!

What you need:

  • 1kg Jersey Royal new potatoes, washed gently to remove any dirt and left whole
  • 50g butter
  • 3 tbsp fresh mint, finely chopped, plus a couple of sprigs for the cooking water
  • 2 tbsp fresh chives, cut into 1cm strands
  • The juice of 2 fresh lemons
  • Zest of 1 lemon
  • 2-3 generous pinches of Malden sea salt flakes
  • Fresh ground black pepper to season
  • A little olive oil

What to do:

  1. Put the washed, whole Jersey Royals in a large heavy-based saucepan.  Put the large potatoes at the bottom of the pan, and the smaller ones on the top.
  2. Bring a kettle of water to the boil and pour the water over the potatoes, almost covering them.
  3. Season really well with a few pinches of sea salt, add a couple of mint sprigs and a swirl of olive oil before covering the pan with a well-fit lid and simmering the potatoes gently for around 20 minutes.
  4. Whilst the potatoes are cooking, take a mixing bowl, put the butter in, and then sprinkle over with all of the herbs, the lemon juice and zest.  Stir the ingredients together and leave to one side.
  5. Once the potatoes are cooked (check one or two for tenderness and firmness with a sharp knife – and try not to overcook them), drain them, mix in the herby butter to the pan, then season again with sea salt and grind over some black pepper before serving.

20 minutes to prepare, 20 minutes to cook

Makes: 4-6 servings

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4 comments

  1. I’m making this for this weekend’s barbeque!

    Reply
  2. […] For another potato recipe, try these Minty Jersey Royals with Chives and Lemon Butter. MeneameDivúlgameDivobloggerBitacorasRedditDeliciousGoogle […]

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