Jersey Royal Pearl Potatoes with Bacon and Garlic

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

I look forward to this time of year for the Jersey Royals - it's so good to look forward to a really tasty seasonal, luxurious product around April time each year. Usually, I eat them plain - boiled until tender, with a pinch of salt and perhaps a melting knob of butter trickling down them. But I thought I would do something a bit different this time.

I used some of The Jersey Royal Company's Jersey Royal Pearl potatoes. These are small, round potatoes that have the distinctive Jersey Royal flavour - creamy and fragrant. By cooking them until they are tender and then browning them in a hot pan they are meltingly tender inside and golden on the outside. The garlic is subtle - it's not chopped but left whole, to bash around the pan in its papery skin. The salty, smoky bursts of flavour with each mouthful come courtesy of the snipped, streaky bacon, fried until crisp.

The Jersey Royal Company website has a similar recipe, but the potatoes are roasted in the oven along with thyme, garlic, bacon and maple syrup. This, or the recipe below I think would work really well with a plain roast chicken, or a white fish dish.

Jersey Royal Pearl Potatoes with Bacon and Garlic
Serves 2, as a side dish

Serves 2, as a side dish
  • Olive oil
  • small 250g bag Jersey Royal Company Pearl Potatoes
  • 2 fat cloves garlic, skins left on but bashed with the flat of a knife
  • 2 rashers of good smoked streaky bacon
  • sea salt flakes, to season

  1. Rinse the potatoes and place in a saucepan. Cover with water, adding a small pinch of salt, and then bring gently to the boil. Simmer for 10-15 minutes until just tender.
  2. Meanwhile, snip the bacon into small pieces and drop into a fairly hot, empty frying pan. Let the bacon sizzle gently until crisp. Throw in the unpeeled garlic cloves and drizzle with a little olive oil if you think it needs it.
  3. When the potatoes are cooked, drain them and tip into the hot pan with the bacon and garlic. Toss everything around occasionally until the potatoes are golden and tender. Taste and add more salt if you need to - you might not need it, the bacon will already be quite salty.


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