I know that I’ll upset the Ayrshire folk here.
I do love it in June when we get nice Ayrshire potatoes, however, I must confess that I can’t resist a cheeky wee Jersey tattie (not that the Jersey Royal society will like me calling them tatties!)
These perfect little potato jewels are the crown of Jersey’s finest. Grown on the steep sandy slopes of Jersey, they are the biggest production of farming on the whole island.
I have used them in so many ways but I cannot resist just a light boil, a suggestion of butter and a wee sprinkling of seasalt.
Sadly my carb intake does not need the excuse of a pot of these beauties bubbling on the stove. These seldom make it to the table!
Get some them while you can!
Glazed crushed Jersey potatoes
400g of Jersey royals, washed
2 heads of garlic, cut in half
2 large bay leaves
20 sprigs of thyme
1 tsp of chicken bouillon powder
20g of salt
A drizzle of summer harvest rapeseed oil
A squeeze of lemon juice
1 Put the Jersey Royal potatoes in a pan and cover with 2 litres of cold water.
2 Add all the other ingredients except for the oil and lemon juice.
3 Bring to the boil, then reduce the heat so the liquid is at a simmer.
4 Cook for approximately 15 minutes, until the potatoes are tender. Drain.
5 Using a fork or potato masher, crush the potatoes lightly, add the oil and a squeeze of lemon juice.
6 Season with salt and pepper and serve.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article