Jersey royals
Veg hero of the month.
Seeing these small, firm spuds in the shops sparks seasonal excitement – for the distinct nutty flavour they bring to dishes and for the promise that warmer salad days are well on their way
RECIPES AND FOOD STYLING POLLYANNA COUPLAND AND EMILY GUSSIN PHOTOGRAPHS INDIA WHILEY-MORTON ILLUSTRATIONS POLLYANNA COUPLAND
WHAT ARE JERSEY ROYALS?
New potatoes are small, freshly harvested young tubers, while jersey royals are a specific variety of potato, grown exclusively in Jersey, the largest of the Channel Islands. They ’re often kidneyshaped and have thin, flaky skins, firm flesh and an earthy, nutty flavour.
WHAT’S SO SPECIAL ABOUT THEM?
Like champagne and roquefort, jersey royals can’t be produced any where other than in their designated region. The distinctive taste is said to be down to the traditional method of production – they ’re grown on sloping south-facing côtils (fields) and fertilised with vraic (seaweed collected from the shoreline and spread over the côtils). Their firm flesh makes them ideal for all sorts of cooking, but they ’re especially good in salads. Because there’s a limited supply of jersey royals and they ’re only around until July, they ’re particularly sought after by chefs and home cooks.