Romesco Jersey Royals
Officially my fave time of year
It’s Jersey Royal season! These glorious little babies are only available for a short period of time, and I like to make the most of it. Jerseys are absolutely delicious just smothered in butter and salt, but if you want to really pimp your BBQ side dishes then add a little Spanish twist with these romesco Jersey Royals. Serve these up with a tub of aioli, a few other tapas plates and a few jugs of sangria for a wild weekend bab!
Get stuck into some spuds
This is so easy to put together, although it does need a blender – I’m sorry! You can give it a go with a stick blender, but it’s not the easiest. Also, if you can’t get your hands on some Jersey Royals, use baby potatoes or even make some of my Crispy Potato Cubes to smother in my tasty tasty sauce.
Traditionally, this would be made with almonds but I know the price of nuts is INSANE these days. If you can get cashews or peanuts cheaper, just chuck them in instead. This is all about ease, and as long as it tastes good I don’t mind if it’s not traditional! I won’t tell if you don’t.
Romesco Jersey Royals
By Poppy Cooks
https://www.poppycooks.com/recipes/romesco-jersey-royals/
Ingredients
For the roasted Jersey Royals
- 750g Jersey Royals
- 50ml neutral oil e.g. light olive oil
Metric
Imperial
For the Romesco sauce
- 50g blanched almonds
- 160g roasted red peppers (I use them from a jar)
- 1 tbsp tomato puree
- 1/2 clove garlic
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1 tbsp good quality olive oil
Metric
Imperial
To serve
Instructions
- Halve all of your Jersey Royals and place into a saucepan of cold water. Season the water heavily with salt and pop over a high heat. Bring to the boil and leave to cook for 10-15 minutes until tender but not falling apart.
- Drain your potatoes and leave to steam dry for 10-15 minutes. Meanwhile, preheat the oven to 200ºc fan/220ºc/400ºf. Tip the neutral oil onto a baking tray and place in the oven to heat up.
- Tip your steam dried spuds into the hot oil and turn to coat. Pop the tray back into the oven and roast for 35-40 minutes, turning halfway, until golden brown.
- While the potatoes are roasting, chuck all of the ingredients for the romesco sauce into the jug of a small high powered blender with a pinch of salt and pepper. Blitz until smooth and thick, then set aside.
- Spoon your potatoes into a bowl and top with your romesco sauce. Scatter over the flaked almonds, crumbled feta and parsley, then finish off with a sprinkling of flaky sea salt and black pepper.
Notes & Tips
- The romesco sauce ingredients will make more than you need for this recipe. You'll need to make this amount to ensure it all blends properly. Keep the rest of the sauce in the fridge in an airtight container for 1 week, and use it on salads or with chicken!