Jersey Royals with samphire

Jersey Royals with samphire

By
From
A Lot on Her Plate
Serves
2
Photographer
Helen Cathcart

As soon as Jersey Royal potatoes are in season, I get myself to the greengrocer and buy them by the bag. There’s just no other potato like them (although Yukon Gold is the closest contender): they are the simplest of nature’s pleasures, and I like to celebrate them in their own right, allowing their intensely earthy, potato flavour to sing. Because Jerseys are traditionally grown with seaweed in the soil, I find it fitting to cook them with a bit of juicy samphire. This makes a really good accompaniment to a simple grilled fish supper, but is also a nice little lunch all by itself.

Ingredients

Quantity Ingredient
350g jersey royals (or yukon gold, or other new season potatoes),, washed and scrubbed lightly to remove any soil
100g samphire
knob unsalted butter
sea salt
freshly ground black pepper
squeeze lemon juice

Method

  1. Put the potatoes in a large saucepan, fill it with cold water and add 2 large pinches of salt. Bring it up to the boil, skimming the surface of any impurities, and cook for 15–20 minutes, until the potatoes are squashable with your fingers. Don’t be afraid of overcooking them; you want them tender, not in any way al dente. Just before you drain them, add the samphire into the cooking stock and blanch for about 1 minute, then drain. Transfer to a large bowl, add the butter, tossing to coat, and season with salt and pepper. Squeeze over some lemon juice, and serve while hot.
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