Jersey Royal Potatoes with Mint means that summer is here: a joyous gluten-free, vegan side dish I look forward to every summer. Jersey Royals only have a short season so I always make the most of them. Jersey Royals are a waxy potato with a really distinctive, unique, unmistakable taste. That means they are not only amazing hot but fabulous in a salad. Cooking Jersey Royals this way means you can use them either hot or cold.
Hot Jersey Royal Potatoes with Mint go especially well with Butter Bean and Aubergine Bake. Cold they are great picnic fodder – especially with Gluten Free, Vegan Quiche. Cold Jersey Royal Potatoes with Mint can also be turned into potato salad with the addition of a little vegan mayonnaise and a tablespoon of capers.
Allergy Information – Jersey Royal Potatoes with Mint
Jersey Royal Potatoes with Mint is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.
*For soya free, ensure the margarine is soya free.
Top Tips – Jersey Royal Potatoes with Mint
I never peel potatoes but if you do want to peel the potatoes for presentation the best time to do this is after they are cooked and drained. The skins will peel off really easily and leave lovely smooth potatoes.
Recipe – Jersey Royal Potatoes with Mint
Difficulty easy
Serves 4-6
Preparation time 5 minutes
Cooking time 20 minutes
Ingredients – Jersey Royal Potatoes with Mint
1.5 kilograms Jersey Royal potatoes
Small bunch (~25 grams) fresh mint
1 teaspoon sea salt flakes
2 tablespoons gluten-free vegan margarine (* for soya free check ingredients of margarine)
0.5 teaspoon sea salt flakes
0.5 teaspoon freshly ground black pepper
Method – Jersey Royal Potatoes with Mint
1. Clean the potatoes and remove any eyes or blemishes. Do not peel. Add to a large pan with two sprigs of mint and one teaspoon sea salt. Add cold water to the pan until the potatoes are just covered
2. Put the pan on the heat, with a lid, and bring to a boil. Remove the lid and reduce to a simmer. Cook for around 15-25 minutes depending upon the size of the potatoes. Check if the potatoes are cooked with a sharp knife
3. When the potatoes are cooked remove from the heat and drain in a colander. Remove the mint. Put the potatoes back in the pan and put back on a low heat, for 20-30 seconds, to remove any excess water and drive out any moisture. Very gently shake the pan while you do this. Once the potatoes are dry remove from the heat
4. Finely chop the remaining mint and add to the pan with the margarine and mix well. Add around half the salt and pepper and check the seasoning. Add more seasoning as required. Mix well
5. Serve warm or cold.
