New season potatoes are always a treat. As well as being buttery & delicious with a slightly nutty flavour, Jersey Royals were traditionally the earliest of the lot, arriving in to the UK from late March onwards; a sign that spring must surely be on its way.
I was in Jersey two years ago (it’s a wonderful place; go if you can), but I didn’t get to sample the famous potatoes, as the season was long over by September. When I saw them on sale yesterday I decided that I had to give them a go at long last after reading so much about them while on the island.
But what to serve them with? Mint is the traditional accompaniment to new potatoes but since I had roasted them in olive oil & salt rather than steaming them in the usual way I wanted to pair them with a stronger, more robust, flavour. Since I did have a lot of mint to hand, I decided on a punchy salsa verde, tossed lightly with the potatoes just before serving. It was absolutely delicious, and would be the perfect side for early summer barbecues & outdoor gatherings.
JERSEY ROYALS WITH PISTACHIO & MINT SALSA VERDE
16 Jersey Royals or other new potatoes
Smoked sea salt
A large handful of mint & parsley
A small handful of pistachio nuts
1 tbsp apple cider vinegar
1 large clove of garlic
A generous squeeze of lemon
Roast the potatoes skins on in a little olive oil & salt in a hot oven for around 25 to 30 minutes. Roughly dice the garlic with the pistachio nuts and then blend with the mint & parsley leaves, the vinegar, the lemon juice and enough olive oil to give it your desired consistency. When the potatoes are tender, transfer to a warmed bowl and mix with the salsa verde. Serve with more chopped herbs, peas, radishes and buffalo mozzarella for a lovely & light spring meal.