A fanfare for Jersey Royals

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

You know that spring has really arrived when you see wonderful little Jersey Royals appearing in the shops.

Arlene from Carrickfergus cookery school, Carrick YMCA, says “You will love their unique, distinctive, buttery and earthy flavour.

“Jersey Royals are very easy to prepare (no peeling required, for a start) and they are ready to eat in 20 minutes!

“They are delicious served on their own with melted butter or try this warm potato salad recipe.”

Here’s how.

Jersey Royals with crispy bacon

You will need:

1 bag Jersey Royal potatoes

75g oak smoked back bacon rashers, rind removed and chopped

1 tablespoon olive oil

1 bunch spring onions, washed and sliced diagonally

1 clove garlic, finely sliced

1 bag wild rocket leaves

To season:

Salt and freshly ground black pepper

extra virgin olive oil for drizzling


Halve the unpeeled potatoes and simmer for around 20 minutes, until tender.

Meanwhile, heat the olive oil in a pan and fry the chopped bacon for 3-4 minutes until crispy.

Add the sliced spring onions and finely sliced garlic and sauté until the garlic is soft and the spring onions wilted.

Stir in the cooked, drained potatoes and season with salt and pepper.

Now you are ready to serve on a bed of wild rocket and drizzle with a little extra virgin olive oil, for a tasty dish that’s great alongside meat or fish.