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Jersey boys: Making the most of the in-season potato


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Jersey boys: Making the most of the in-season potato

Related tags: Potato

This time of year sees a wealth of exciting produce come into season adding interesting alterations to pub menus.

This includes Jersey Royal new potatoes, which are available in abundance from April to June and are recognised by foodies as the ‘Champagne of the potato world’, offering a nutty flavour and flaky skin. It is also the only root vegetable in the UK with a Protected Designation of Origin status (PD0).

Jersey boys

The potatoes are already appearing on many pub and street food menus and there are numerous ways to feature them from serving simply with butter as a dish accompaniment, using in a frittata or featuring as a ‘best of spring’ dish with lamb and asparagus (pictured).

Other menu ideas include one from chef Dominic Chapman of the Beehive in White Waltham, Berkshire. His recipe idea is to use warm Jersey Royals salad with spring onions and aioli.

At the Longs Arms pub in South Wraxall, Wiltshire, head chef Rob Allcock has a recipe for Muntjac, Jersey Royals and English asparagus.

Spring dishes

At Geronimo Inns’ site the Phoenix, at Victoria, London, the potatoes are being featured in dishes including corn-fed chicken supreme, crushed Jersey Royals, truffled wild mushroom and wild garlic sauce.

Further recipe ideas include Jersey Royals and Cheddar potato cake; cumin-spiced potatoes with mint and chive dip; and pine nut and parsley-crusted salmon on crushed Jersey Royals.

During the height of the Jersey Royals season — in May — a whopping 1,100 tonnes a day of these new potatoes will be transported across the UK.

Related topics: Healthy options

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