Jersey Royal potatoes are small, uniform tubers that have a long, oval to kidney shape with smooth, rounded ends. The skin is pale yellow with light brown speckling and is very thin and delicate, sometimes giving the surface a flaky appearance.Jersey Royal potatoes, once cooked, have a very sweet, earthy, and subtly nutty flavour.
Jersey Royal potatoes are available in the spring through early summer.
Jersey Royal potatoes are an excellent source of vitamin C, which is an antioxidant found in the tuber’s skin that can help strengthen the immune system and reduce inflammation in the body. The potatoes are also a good source of fiber to stimulate the digestive tract and contain some vitamin B, which supports energy production.
The area in which the potato is grown and prepared for marketing is the island of Jersey. The early potato known as the Jersey Royal, produced exclusively on the island of Jersey has, for over 100 years, been recognised as being distinctly different from all other varieties of early potatoes, and this in large measure is due to the islands geographical environment. Jersey lies in the shelter of the Bay of St Malo and is south facing slope thus having an equitable climate with rapidly warming soils
Potatoes have been grown in Jersey since the mid-eighteenth century with potatoes at this time competing successfully with parsnips as a field crop
Jersey Royal potatoes are best suited for cooked applications such as boiling, roasting, sautéing, and baking.
The tubers are traditionally boiled in saltwater and served with fresh mint and butter. Beyond simple preparations, the potatoes can be boiled and tossed into green salads, baked whole and coated in spices as a side dish, smashed for a crispy exterior, or simmered into curries, stews, and soups. Jersey Royal potatoes can also be sliced and incorporated into gratins and casseroles.
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