Jersey royal potatoes are now in season and are just a delight to cook. They are so versatile they work with any kind of flavouring. This is a recipe which is ideal as a side dish for any occasion.

4 servings


800g Jersey royal potatoes – washed  

1g Saffron strands 1 tsp.

Smoked paprika 100g

Unsalted butter

1 x Handful freshly chopped parsley

Salt for seasoning


To begin take a medium sized pan and par cook the jersey royal potatoes, season the water slightly when cooking. 

Once they are par cooked heat the butter in a frying pan or a small roasting tray on a medium heat and add the potatoes. 

Scatter over the saffron and paprika and add slightly more butter if needed and continue cooking and basting until beautifully coloured all over.  Finish with a generous covering of fresh parsley and pour over the remaining butter. 

Perfect hot or cold.

Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

Twitter @Chefgtownsend Instagram- @chef.g.townsend