A true taste of peak-season produce, Jersey Royals are at their very best in summer, celebrated for their signature nutty flavour and creamy texture. Whether served simply with butter or elevated into something more inventive, these heritage potatoes bring a sense of occasion to relaxed, outdoor dining on long, light evenings.
From crisp, golden Hasselbacks to vibrant seafood pairings and plant-based crowd-pleasers, these recipes highlight the versatility of Jersey Royals and the joy of seasonal, shareable cooking.
Hasselback Jersey Royals by @klaramoderskicooks
Crisp on the outside and tender within, these Hasselback Jersey Royals are finished with a punchy mix of crème fraîche, herbs and capers for a dish that feels both comforting and refined.
Ingredients:
- 10 Jersey Royals
- 1 tbsp white vinegar
- 2 tsp salt
- 10 heaped tsp crème fraîche
- 1/2 red onion, finely chopped
- 2 tbsp capers
- 200ml neutral oil, for frying
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 3 tbsp grated Parmesan
- 1/2 lemon, cut into wedges
Method:
Place each potato between chopsticks or a folded towel to prevent slicing all the way through. Cut thin, even slices across each potato and soak in cold water for up to an hour, stirring occasionally to release starch.
Transfer to a pan, cover with water, and add vinegar and salt. Boil for 12 minutes, then allow to cool completely.
Heat oil to 160°C and fry the capers until crisp. Drain and season. Fry the potatoes in batches for 5–7 minutes until golden, then drain and season.
Top with crème fraîche, red onion, herbs, crispy capers and Parmesan. Serve with lemon wedges.
Lemon and Caper Prawns with Jersey Royals by @feelingtastyy
Serves 2 as a main or 4 as a starter
A bright, buttery dish where sweet prawns, sharp lemon and salty capers complement the earthy depth of Jersey Royals.
Ingredients:
- 600g Jersey Royal potatoes
- Olive oil
- 8 large king prawns, shelled (heads on)
- 50g butter
- 3 garlic cloves, finely sliced
- 2 red chillies, finely sliced
- 2 tbsp capers
- Cracked black pepper
- 1 lemon, zest and juice
- 90g samphire
- Fresh parsley, chopped
Method:
Boil the potatoes in salted water for around 15 minutes until tender. Drain and halve.
In a large frying pan, heat olive oil and sear the prawns for a few minutes on each side. Add butter, garlic, chilli and capers, cooking until fragrant. Stir in black pepper and lemon juice.
Add the potatoes and samphire, tossing to coat in the sauce. Finish with lemon zest and parsley.
Salmon with Seaweed-Buttered Jersey Royals by Michel Roux
Serves 2
An elegant, coastal-inspired dish pairing delicate salmon with umami-rich seaweed butter and tender Jersey Royals.
Ingredients:
- 300g Jersey Royals
- Salt
- 8g dried dulse seaweed, rehydrated
- 60g unsalted butter, softened
- 2 salmon fillets
- 1 lemon
- 60g samphire
Method:
Preheat the oven to 180°C with a tray inside.
Boil the potatoes in salted water until tender. Meanwhile, mix the seaweed into the softened butter and chill.
Place lemon slices and samphire on foil, top with the salmon, season and seal into a parcel. Bake for 6–8 minutes.
Drain most of the water from the potatoes, add the chilled seaweed butter and gently swirl to create a glossy emulsion.
Serve the salmon with the buttered Jersey Royals and samphire.
Sticky Cumin-Glazed Jersey Royal Skewers by @tarasvegantreats
A bold, plant-based option, these skewers bring together sweet, spiced glaze and creamy butterbean houmous for a vibrant sharing dish.
Ingredients:
- 12 Jersey Royal potatoes
- 3 red onions
- 235g cooked butterbeans
- 40ml olive oil
- 4 tbsp tahini
- 1 lemon
- Sea salt
- 60ml maple syrup
- 2 tbsp whole cumin seeds
- Fresh herbs (chives, parsley, basil)
- 3 garlic cloves
- 2 spring onions
- 1 red chilli
Method:
Boil the potatoes for 15 minutes until just tender. Drain and cool slightly.
Blend butterbeans, tahini, lemon juice and salt into a smooth houmous.
Thread potatoes and onion chunks onto skewers and place on a lemon-juiced baking tray. Mix maple syrup, cumin seeds and oil, then brush generously over the skewers. Roast at 180°C for 25–30 minutes, turning and reglazing halfway.
Mix chopped herbs, garlic, chilli and oil to create a dressing.
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Spread houmous onto a serving plate, top with hot skewers and finish with the herby oil.
From quick midweek meals to impressive dishes for entertaining, Jersey Royals offer a simple way to celebrate the best of British summer produce – bringing flavour, texture and a sense of seasonality to every plate.
