How to cook with Jersey Royal potatoes

Everything you need to know about buying, preparing and cooking the UK’s most sought-after spring vegetable.

For many foodies, the sight of the soft, flaky skins of Jersey Royal potatoes is far more enticing than the brightly coloured foils of Easter Eggs that begin to line the shelves in early spring.

And while mass-produced chocolates seem to be entering our supermarkets earlier and earlier, the Jersey Royal remains one of the few genuinely seasonal delicacies left. 

What’s more, they’re the only fresh fruit or vegetable grown in the British Isles which has Protected Destination of Origin (PDO) status. This means they can only be produced on their namesake isle –  a sun-splashed, 46-square-mile (120sq km) patch of land in the English Channel – to exacting, time-honoured farming methods.

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To kick off the season, we’ve spoken to leading farmers, chefs and experts to find out what makes these spuds so special. From how they’re cultivated to how to cook with them, here’s everything you need to know about Jersey Royals. 

READ MORE: Delicious potato recipes you'll wish you tried sooner

How are Jersey Royals grown?

For farmers in Jersey, planting season begins in the first few weeks of January, which means crops must withstand harsh conditions. “I’ve seen all sorts of weather as a Jersey Royal farmer, be it snow, gale-force winds or frost,” says Steve Labey, who works at Labey Farms and has been cultivating Jersey Royals on the island since the age of 17. 

Steve Labey, a Jersey Royal potato farmer who works at Labey Farms (Image: Andy Le Gresley/jerseyroyals.co.uk)

The seeds are planted on côtils, which are essentially steep, south-facing slopes that provide the optimum environment for the potatoes to be grown.

 “As the fields are south-facing, they get the early morning sun and the heat,” explains Christine Hellio, a farmer who has been growing Jersey Royals at Manor Farm in St. Ouen for 35 years. 

After just 11 to 12 weeks, the spuds are ready to be harvested. Since the slopes are so steep, they can’t be ploughed using tractors so the farmers must use hand ploughs to harvest them instead. This can be pretty labour intensive – Labey says his team often works 11-hour days at the height of the season.

Jersey Royals being ploughed by hand (Image: Andy Le Gresley/jerseyroyals.co.uk)

The short growing season is another reason for their delicate skins. “If they were produced for longer, they would not be as thin or as flaky,” says Hellio. “They’d become like regular potatoes.”

Once they’ve been harvested, which usually begins in April and continues through May and June, the potatoes are carefully checked and graded before being shipped to the UK.

Christine and Didier Hellio, farmers at Manor Farm (Image: Andy Le Gresley/jerseyroyals.co.uk)

What makes Jersey Royals unique?

Jersey Royals are famed for their creamy texture, their delicate, flaky skins and their earthy, slightly nutty flavour. They owe all this to the soil in which they’re grown, Hellio believes.

“We’ve got some friends that live in Guernsey” – Jersey’s sister island, located just 27 miles (43km) away – “and sometimes they’ll come over and take Jersey Royal seeds home. They’ll say: we planted them but they didn't have the same flavour. To me, it’s because we have different soil.”

Andy Le Gresley/jerseyroyals.co.uk

Callum Graham, head chef at Jersey’s Michelin-starred restaurant Bohemia says: “The uniqueness comes from the thinness of their skins – there’s no need to peel them at all. The texture is firm yet creamy and they pack a punch of flavour.”

READ MORE: How to cook with British apples

Sustainability credentials of Jersey Royals

We all know that eating with the seasons is better for the environment. But when supermarkets sell produce from all over the world throughout the year, doing this is easier said than done.

This is another reason why Jersey Royals are so special. They’re only available from April to June each year and are one of the few fruits and vegetables which are still grown seasonally.

Andy Le Gresley/jerseyroyals.co.uk

Plus, the Jersey Royal Company (which produces around half of the island’s annual potato output) has been chosen by global sustainable farming organisation LEAF (Linking Environment And Farming) as one of its demonstration farms thanks to its exemplary environmental practices.

The company runs on 100% renewable electricity, has an award-winning crop-washing system to minimise water waste and uses seaweed as a natural fertiliser, reducing the amount of chemicals being released into the environment.

READ MORE: Matt Tebbutt on using sustainable and locally sourced ingredients

Nutritional benefits of Jersey Royals

Potatoes don’t exactly have a reputation as a superfood, but you’d be surprised at how nutritious Jersey Royals actually are. 

They’re rich in vitamin C – providing 25% of the recommended daily allowance per 100g – which is important for hair, skin, bone and teeth health. They’re also a source of vitamin B, which helps maintain the skin and nervous system. 

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As an unrefined carbohydrate, they're also a source of fibre: 100g of Jersey Royals provides 1.5g of the recommended 18g daily intake. 

How to cook with Jersey Royals

When it comes to preparing Jersey Royals, one thing is certain: keep as much of their precious, flaky skins intact as possible.

The best way to do so? “Wash them under warm water and gently scrape them with a fine scourer,” says Michal Snela, a chef who has previously worked with Marcus Waering. “You want to keep the skin on, because it holds that lovely earthy flavour.”

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For Graham, the best way to cook them is in gently simmering water with plenty of butter, crushed garlic and thyme. “They should be cooked until you can easily get a fork through the potato without any resistance. After draining, I finish them off with another generous helping of butter, chopped chives, a squeeze of lemon juice and salt to season.”

READ MORE: Brilliant tips and tricks to cook perfect potatoes every time

Best Jersey Royals recipes

Thanks to their earthy-yet-sweet flavour and creamy texture, Jersey Royals can be used in a wide range of recipes. They work brilliantly in spring salads, including this one made with lemon, mint, and sumac and this recipe which pairs them with sorrel and samphire. 

Jersey Royal potato salad recipe (Image: jerseyroyals.co.uk)

If you’re looking to add Jersey Royals to your barbecue spread, why not make this courgette, pea and broad bean tortilla as a side dish. Or pop them straight on the barbie: in Rukmini Iyer’s recipe, they’re charred over a hot flame before being dressed in a zingy dressing made with tarragon, peanuts and chipotle.

For cooler days when the weather calls for something a little more hearty, you could add Jersey Royals to this one-pan sausage roast, which combines them with cherry tomatoes, asparagus, pork sausages and herbs. Or try this lemon, fennel, potato and sausage bake, which balances their earthy flavour with a zing of citrus and the freshness of mint.

They also go brilliantly with spice. Try Chetna Makan’s recipe for spiced potato and peanut salad, Yotam Ottolenghi’s chaat masala potatoes or MOB Kitchen’s hasselback potatoes with peri peri dressing. 

Gooey Jersey Royal brownies (Image: jerseyroyals.co.uk)

Lastly, don’t be afraid to add them to dessert recipes. While it might sound unconventional, this gooey Jersey Royal brownie recipe uses finely grated potato to give an amazingly smooth, silky texture to the cakes. Trust us – the proof really is in the pudding with this one. 

To find out more about Jersey Royals, visit jerseyroyals.co.uk.

Main image: SpeedKingz/Shutterstock