Jersey Royal Potatoes and Two Hob Cooking Recipes

About Jersey Royals: Jersey Royal Potatoes ‘Jersey Royals‘ have Designation of Origin protection (PDO) under the EU Protected Food Name Scheme. The scheme identifies locally produced food and drink products which have a unique heritage. In regard to Jersey Royals, we are presented with a premium, branded, potato which dates back over 130 years of being uniquely grown, cultivated and harvested on the island. The PDO ensures that it is only Royals grown in Jersey can be called “Jersey Royals”. The Jersey Royal Company

says ‘The unique Jersey soils are treated with vraic (seaweed) and early crops are grown on the steep slopes. Each potato is lifted and packed fresh to guarantee the unique and nutty flavour the Jersey Royal Potato is famous for”

Jersey Royals are a fibre-packed, low GI carb that keep you fuller for longer and are arguably the healthiest potato on the market. Asda supermarkets states that the Top Seven Health Benefits of Jersey Royals are: 
• High in vitamin C for healthy teeth, bones and hair
• Have more fibre than courgettes, strawberries or cornflakes
• having less calories than rice or pasta (21 calories per serving)
• and less fat than couscous
• Jersey Royals are a completely unprocessed wholefood
• and are, of course, 100% gluten free
• A Green coloured (Food Standard Agency) Nutrition Traffic Light

I have two recipe suggestions using pan-fried Jersey Royal Potatoes. The turkey meat in the first recipe can be substituted for meat free versions making it a meal suitable for vegetarians/vegans, the second is a vegetarian omelette using lots of lovely fresh herbs

While cooking, It can get unbearably hot in the kitchen sometimes and so better to prepare something delicious on the hob that can be created in under half an hour. Turkey roasts we always associate with high days and holidays and we don’t think to serve turkey with seasoned potatoes and sprouts in the summertime, so the first recipe is a pan-fried version of this classic combination. The second recipe is a tasty potato omelette recipe using a classic mix of fresh herbs

RECIPE 2

PAN-FRIED TURKEY BREAST, JERSEY ROYALS AND SPROUTS (Serves 4)

600g Baby Jersey Royal New Potatoes 
8 x Turkey Breast Mini Fillet Pieces (or meat-free alternatives)
500g Sprouts
Light Olive Oil
Garlic Infused Olive Oil
Salt and Black Pepper for seasoning

1. Rinse the Jersey Royals and cut each potato in halve. There is no need to remove the skins by scraping or peeling if that is your preference, but my family prefer them without their skins in this particular recipe

2. Prepare the sprouts by cutting off the bottom and removing the top leaf layer, and rinsing under the tap 

3. Place potatoes and sprouts in a pan, cover with water, add a pinch of salt, heat to boiling and parboil for approx 10 mins. In the meantime, heat the olive oil in a griddle pan and add the fillets and fry 

4. Drain the vegetables and add to the griddle pan with the fillets. As it all begins to brown, add a good sized glug of the garlic infused oil and drizzle a little more olive oil if required. Sprinkle over a pinch of salt and use milled black pepper – Cook until the oil is absorbed and everything is nice and brown.

RECIPE 2 

PARSLEY, SAGE, ROSEMARY AND THYME JERSEY ROYAL POTATO OMELETTE (Serves 4) 

600g Baby Jersey Royal New Potatoes

2 or 3 sprigs of Fresh Parsley, Fresh Sage, Fresh Rosemary and Fresh Thyme
a teaspoon of Za’atar mix (optional)
4 eggs (beaten)
80g of a cheese of your choosing (sliced or grated)
Light Olive Oil
Garlic Infused Olive Oil
Salt and Black Pepper for seasoning


1. Rinse the Jersey Royals and cut each potato in half. There is no need to remove the skins by scraping or peeling if that is your preference, but my family prefer them without their skins in this particular recipe

2. Rinse the herb sprigs under running water and pat dry on kitchen paper, then remove leaves from the stalks, chop up finely then add the Za’atar mix and season it well (see pic above)

3. Place potatoes in a pan, cover with water, add a pinch of salt, heat to boiling and parboil for approx 10 mins 

4. Drain the potatoes. Heat the olive oil and the garlic infused oil in a large frying pan, add the potatoes a sprinkling of salt and fry for approx 10 mins until they begin to brown 

5. Add the herb mix. Add seasoning

6. Pour the beaten egg over the contents in the frying pan and allow it to cook for a minute or two before adding the cheese 

7. Take a large spactula and flip the setting omelette over 

8. Everything should be golden in colour, the cheese melted, and the egg should be cooked through before slicing into segments and turning out onto a plate