Jersey Royal are this seasons finest potatoes. The flakey skin, nutty flavour pairs perfectly with this recipe. Jersey Royals have been grown in Jersey for over 140 years by the Island’s experienced farmers and are available to buy from all major UK supermarkets and independent retailers.
Available at all major UK supermarkets and independent retailers. Be quick to get yours, only available from April – July every year.
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Ingredients
- 750 g Jersey Royal potatoes
- 1 litre water for boiling potatoes
- 190 g Sun-Dried Tomato Pesto
- salt to taste
- pepper to taste
- fresh chopped basil to garnish
- caeser dressing to drizzle
Ingredients
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Instructions
- Boil the Jersey Royal potatoes for 15-20 minutes until cooked through. Drain the potatoes and arrange them on the baking sheet.
- On a baking tray, smash each potato with a fork by applying gentle pressure. Top with salt, pepper then, spoon about 1 teaspoon of the sun-dried tomato pesto on top of each potato and spread it around to cover each potato’s surface.
- Bake the potatoes until the edges have browned, about 15-20 minutes. Serve potatoes warm with the caesar drizzle and chopped basil - enjoy!
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