Salt-crusted Jersey Royals with watercress aioli
Serves 4 as a side | prep 10 mins | total time
Salt-crusted Jersey Royals with watercress aioli
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Serves 4 as a side | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
275Kcal
Fat
20gr
Saturates
3gr
Carbs
19gr
Sugars
2gr
Fibre
3gr
Protein
3gr
Salt
3.7gr
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
- 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.
- 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.
- 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.
- Serve with extra watercress and roast salmon or on their own with a salad as a light lunch.
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.
