Jersey Royals with chive aioli
Serves 4
Easy
Total time:
Jersey Royals are worth eating on their own as they have such a unique flavour. Serve a big bowl of them with this aioli and a geren salad and you have a very easy lunch or supper. Harvesting begins in April – look out for the PDO (Protected Designation of Origin) mark which shows they are genuine – i.e. they’re grown in Jersey.
Skip to ingredients
Showing items 1 to 3 of 6
- 500g Jersey Royalsscrubbed clean
- 1 yolk egg
- 125ml olive oil
- 1 clove garliccrushed
- a handful chivessnipped
- lemon juice
- a pinch cayenne pepper
- to serve green salad
Nutrition: per serving
- kcal392
- fat33g
- carbs21.4g
- fibre1.9g
- protein2.7g
- salt0.2g
Method
step 1
Put the potatoes into a pan and cover with cold water, add a good pinch of salt and bring to a simmer. Cook until they feel tender when you poke a sharp knife into them then drain well. How long they take to cook will depend entirely on the size of your potatoes, which are likely to be smaller at the start of the season than at the end.
step 2
To make the aioli, put the egg yolk in a glass or ceramic bowl set on a damp cloth and whisk in some salt and pepper and a splash of water. Whisk in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic and chives and season with lemon juice and cayenne pepper. Serve with the hot potatoes.
