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Salt-crusted Jersey Royals with watercress aioli


Serves: 4 as a side
timePrep time: 10 mins
timeTotal time:
Salt-crusted Jersey Royals with watercress aioli
Recipe photograph by Laura Edwards

Salt-crusted Jersey Royals with watercress aioli


Serves: 4 as a side
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
275Kcal
Fat
20gr
Saturates
3gr
Carbs
19gr
Sugars
2gr
Fibre
3gr
Protein
3gr
Salt
3.7gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 500g smallish Jersey Royals, whole and scrubbed clean
  • 1 tbsp sea salt flakes
For the aioli
  • 1 medium egg yolk
  • ½ garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 100ml light olive oil
  • a handful watercress leaves, large stalks discarded, plus extra to serve

Step by step

  1. Put the potatoes in a deep frying pan that holds them in one layer. Cover with cold water, until they’re just submerged, and sprinkle in the salt. Bring to a simmer, and cook uncovered for 30-35 minutes on a gentle simmer until all the water has evaporated, and the potatoes are tender. Turn the potatoes every so often so they cook evenly, and shake the pan when there’s only a little water left in the pan to coat the potatoes. They should be lightly crusted in a white salt layer.
  2. Meanwhile put the egg yolk, garlic, mustard and lemon juice in a tall jug or container, and combine with a fork. Mix using a stick blender and gradually pour in the oil in a very thin stream into the jug, and keep adding slowly until the mix emulsifies and thickens, and it’s completely incorporated.
  3. Finely chop the watercress, and stir though the aioli. Season with black pepper, but don’t add salt, as there’s lots on the potatoes.
  4. Serve with extra watercress and roast salmon or on their own with a salad as a light lunch.
Chef quote
Available from March to July, Jersey Royals are considered the king of new potatoes, due to their unique sweet, nutty taste. Give them a wash and leave their skins intact before roasting, boiling or steaming. Eat just as they are with butter, or try our crunchy, salted alternative.

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