Buttermilk and parmesan

Les ingrédients

Serves 4

  • 700g (1 1/2 lb) small Jersey Royal Potatoes
  • 30ml (2 tablesp) mayonnaise
  • 200ml (1/3 rd pint) buttermilk
  • 1 clove garlic, crushed
  • 30g (1oz) Parmesan cheese, finely grated
  • 7g (1/4 oz) chives, snipped

Les recettes Jersey Royal

Jersey Royals in Buttermilk and Parmesan.

La méthode

Bring a large pan of water to the boil. Add potatoes, bring back to the boil, then simmer gently for 12-15 minutes or until just tender. Meanwhile, whisk together mayonnaise, buttermilk, garlic and cheese. Stir in the chives. Drain cooked potatoes and cool. Spoon dressing over the potatoes, turning the potatoes to coat evenly. Serve cool with cooked asparagus.


Do not peel Jersey potatoes. Simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water - to seal in the flavour. Adding salt to the water is a matter of personal preference.