- 12 x medium Jersey Royal New Potatoes.
- 125g peeled butternut squash.
- 125g peeled sweet potatoes
- 100g ricotta cheese
- 100g rocket salad (washed and dried)
- 75ml sour cream
- 25g parmesan (finely grated)
- Juice of half a lemon
- 2 x cloves garlic (chopped)
- 50ml good olive oil.
- 50g coarse sea salt
- 50g broken walnuts (lightly roasted)
- Small bunch of parsley (chopped)
- Salt and Pepper
Jersey Royal Recipes
Baked Jersey Royal Potatoes with butternut squash, sweet potato and ricotta cheese with sour cream, rocket, parmesan and walnut salad.
Gently wash the Jersey Royals and dry them well on a kitchen
towel. Pierce their skins with the point of a sharp knife.
Place on a baking tray lined with Maldon salt and bake in a pre-
heated oven 200c for about 35 minutes.
Dice the butternut squash and sweet potato.(approx one cm cubes)
Heat a frying pan over a medium heat add the butternut squash and
sweet potato and stir fry with a little olive oil and salt for one
minute. Turn the heat down to very low, check after ten minutes the
squash and sweet potato need to be tender with a bite. Add the
garlic and cook for a further minute. Remove from the frying pan
and place in a stainless steel bowl. Beat in the ricotta and 25 ml
of the sour cream. Season with salt and pepper.
Mix the rest of the sour cream with the chopped parsley.
Dress the rocket with the olive oil and lemon juice, add the
roasted walnuts and season with salt and pepper.
When the potatoes are cooked make an incision down the centre of
the potatoes with a sharp knife and squeeze gently with fingers and
thumbs to open up. Spoon a little of the sweet potato mixture in
each of the potatoes, place back in the oven for three minutes.
Place three potatoes around the plate, garnish with the salad,
spoon a little sour cream on top of the sweet potato mix and
sprinkle the parmesan over the salad and the potatoes.