The texture is firm and waxy with a nutty, earthy flavour with fragile,papery skins that rub off easily.
Jersey Royal have been grown on Jersey for over 140 years. Today there are approximately 20 island farmers who grow Jersey Royals, many of whom grow potatoes and no other crops. The potatoes are grown on approximately 16,500 dergees (approx. 7,300 acres).
The Jersey Royal is a unique potato, lovingly crafted and carefully grown on the island since the late 1800s. The island itself is optimal for growing potatoes, with its unique microclimate, soil and environment creating the perfect conditions for this special spud to flourish.
Jersey soil is light and well-drained, with many farmers still using seaweed harvesting from Jersey beaches as a natural fertiliser (which is known locally as vraic). Jersey has some of the most formidable tidal flows in the world, and the strong movement of the sea deposits large quantities of vraic on the shore. This practice of using vraic on the land dates back to the 12th century.
Besides being unique to Jersey, the Jersey Royal enjoys EU protection of designation of origin in much the same way that France was granted sole use of the word ‘champagne’. The Protected Designation of Origin (PDO) is an official recognition granted by the EU to protect the product as it is produced in its country of origin. This, in addition to Jersey’s unique growing conditions, make these potatoes particularly unique.
Suggested Recipe 1:
For a simple but delicious recipe you can easily create at home – Simply Minted Jersey Wares! All you need are Jersey Wares, sea salt, butter and mint.
- Bring a pan of water to the boil, add your Jersey Wares and cook for 10-15 minutes until tender
- Drain, then stir in a knob of butter, sea salt and some chopped mint.
Enjoy with roast lamb on a Sunday, or on their own as a delicious treat.
Suggested Recipe 2:
Roast Chicken With Jersey Wares, Wild Garlic, Salsa Verde And Purple Sprouting Broccoli
For the chicken:
1 Cornfed chicken, approx 1.6kg
Half a lemon
Half a head of garlic
A few sprigs thyme
50g butter, softened
Sea salt and black pepper
A couple of shallots, halved lengthways (optional)
For the salsa verde:
Half a bunch of parsley, leaves picked
A mixture of other herbs that’s more or less equivalent to the amount of parsley you have: mint, tarragon, chervil, chives, wild garlic, etc…
6-8 anchovy fillets and their oil
a handful cornichons
2 tsp capers
1 small clove of garlic
1 tbsp Dijon mustard
1 tbsp sherry vinegar
3 tbsp good quality olive oil
Pinch of sea salt
500g Jersey Wares
300g Purple sprouting broccoli
- Get the chicken out of the fridge at least 2.5 hours before you want to eat it.
- Preheat the oven to 220 degrees c.
- Season the cavity of the chicken with sea salt and black pepper, then squeeze the lemon inside, add the garlic and the thyme.
- Rub the butter all over and season with salt. Place in a snug baking tray and roast for 30 minutes until the skin is golden.
- Add the shallots if using, turn the oven down to 180 degrees and continue roasting for another 30-40 minutes until the juices run clear. Remove from the oven and set aside to rest for at least 15 minutes – the total cooking and resting time should be no more than 1.5 hours.
- Meanwhile, make the salsa verde. Using your sharpest knife, chop the herbs finely. Chop the anchovies, capers and cornichons, and mince the garlic.
- Add everything to a mixing bowl and add the mustard and mix well.
- Cover with just enough oil to bring everything together, then add the vinegar. Check the seasoning and add a pinch of salt if you like.
- When you are ready to serve, tip the chicken cavity over the roasting dish to catch all the juices and give everything a quick whisk.
- Carve the meat off the bone, and serve with steamed purple sprouting broccoli and buttered Jersey wares. Enjoy!