Hot roast Jersey Royals topped with zingy lemon zest, Maldon sea salt and lemon thyme, this new potato side dish is a cut above the rest.
Unlike regular roast potatoes, these potatoes require no peeling or parboiling – simply toss them with the generous seasoning and pop them in the oven. For added flavour, try toasting coriander seeds in a dry pan and adding them at the last five minutes of roasting for a little crunch and a subtle, mild spice. Jersey Royals are in season from March to July, but other new potatoes will also work well.
Ingredients
- 500g Jersey Royal potatoes
- Olive oil
- Maldon sea salt and cracked black pepper
- 3 large garlic cloves, peeled and sliced in half
- Zest of 1 unwaxed lemon
- Sprigs of lemon thyme
WEIGHT CONVERTER
Method
- Heat the oven to 220C/ Gas 7. Scatter the Jersey royal potatoes into 1 large or 2 smaller roasting tins, and rub well in oil. Season generously with salt and pepper.
- Put the potatoes in the oven for 20 mins. The skin should start to crisp and turn a golden colour. Reduce the oven temperature to 190C/Gas 5, shake the potatoes, add the garlic and cook for a further 20 mins.
- Remove the potatoes from the oven and, using a large grater setting, grate lemon rind over them. Add lemon thyme sprigs, give everything a toss and return to the oven for 5 more mins.
Top tip for making these roast Jersey Royals
For an extra pop of green, try topping with thinly sliced spring onions or shredded watercress just before serving.
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