The not-so-humble potato

The Jersey Royal potato is all the rage in England at the moment. It is a type of potato only grown in Jersey in the UK, its uniqueness confirmed by being one of the few vegetables in the UK to have PDO (Protection of Designation of Origin) status.

We tried them for the first time about a week ago with pan-fried salmon and English asparagus and almost immediately went back for more, this time for a Jersey Royal, Leek and Goat's Cheese Frittata.

Who knew a potato could taste so good and so different from others of its kind? The Jersey Royals had a creamy texture and real flavour. They truly shone in both of these dishes. Jersey Royals apparently last for only a few short months, so I can see some intensive potato eating in our immediate future . . .

Definitely a defining moment in our English culinary adventures!


Chargrilled Salmon with asparagus in a lime vinaigrette
From Delicious magazine - June 2009
Serves 4

Even apart from the amazing potatoes, this was a really delicious dish. Quite quick and easy to make (takes about 30 minutes), but really fresh and packed with flavour. Importantly though - not too much flavour! I was a bit worried about the ingredients in the vinaigrette being overwhelmingly strong, but mixed together and then with the asparagus and the potatoes (I threw everything in the dressing), it mellowed beautifully.

500g new potatoes, halved (Jersey Royals if you can get them)
4 x 125g salmon fillets, with skin
Olive oil
250g asparagus, halved lengthways and cut into 3cm lengths
2 tbsp extra virgin olive oil
Grated zest and juice of 1/2 lime
2 tbsp drained capers, chopped
1 small garlic clove, crushed
1 tbsp finely chopped flatleaf parsley
1 tbsp finely chopped tarragon

1. Cook the potatoes in a pan of boiling salted water until tender. Drain and return to the pan to keep warm.

2. Heat a griddle pan over a medium-high heat. Rub the salmon fillets with oil and season. Cook skin-side down for 3-4 minutes until crisp. Turn and cook for a further 2-3 minutes or until just cooked.

3. Meanwhile, cook the asparagus in a pan of boiling salted water for 1-2 minutes until tender. Drain, refresh in cold water, then toss with the remaining ingredients and season.

4. Divide the salmon among plates, top with the asparagus mixture and serve with the potatoes.


Jersey Royal, Leek and Goat's Cheese Frittata with tomato vinaigrette
From Delicious - June 2009
Serves 4

350g Jersey Royal or new potatoes, scrubbed
30g butter
3 tbsp sunflower oil
200g young, thin leeks, sliced and washed
2 tbsp chopped fresh parsley
6 large free-range eggs, beaten
150g chevre blanc goat's cheese, skinned and crumbled

For the Tomato Vinaigrette
4 tbsp olive oil
3 garlic cloves, crushed
250g tomatoes, chopped and cored
1 tsp sugar
2 tsp white wine vinegar

1. For the vinaigrette, heat 2 tbsp olive oil in a pan and add the garlic. When it starts to sizzle, stir and add the tomatoes and sugar. Season well and cook for 4 minutes over a high heat.

2. Cool slightly, then transfer to a food processor and whizz to a puree. Pass through a sieve set over a bowl. Whisk in the vinegar and the remaining olive oil. Set aside.

3. Cook the potatoes in a pan of boiling salted water for 10-20 minutes, depending on their size. Drain, then slice. In a large ovenproof frying pan (about 24cm), melt the butter with the oil over a medium heat. Add the leeks and cook until softened. Mix in the potatoes.

4. Preheat the grill to high. Mix the parsley into the eggs and season. Pour over the leeks and potatoes, then crumble over the cheese. Cook for 4 minutes over a medium heat until it firms up around the sides. Grill for 3 minutes until puffed up. Serve hot or cold with the vinaigrette.