Jersey Mid Royals Infused in Cumin

A simple, easy and effective little side dish for dinner or Sunday lunch if you fancy. But you'd better be quick as these creamy sweet little potatoes are probably only going to last for another 3 to 4 weeks.

1kg jersey mid royal potatoes
3 tablespoons cumin seeds
6 cloves garlic
1 green chilli
1 celery stick
1 tablespoon hot mustard
1 bunch coriander
2 tablespoon sea salt
1 tablespoon brandy
100ml vegetable oil
100ml extra virgin olive oil

METHOD:
Wash potatoes and put in a large pot and fill with cold water and 1 tablespoon of salt, place over high heat and bring to a light boil. Once water is boiling cook potatoes for around 10 minutes till just tender, drain and cool under cold running water.
Place a small fry pan over medium heat and toast cumin seeds (make sure they don't burn as this will make the seeds bitter), put cumin seeds in pestle and mortar and roughly crush into a powder.
Cut the roots off coriander and place in food processor with peeled garlic, chilli, celery, mustard, remaining salt, brandy, ground cumin, both oils and blend together for 2 minutes. Place a large heavy based pot over medium high heat and add the cumin paste, once the oil start's to bubble add potatoes. Cook jerseys till the skin starts to brown and remove from heat, eat either warm or cold and garnished with fresh coriander leaves.

Jersey Mid Royal Rosti

 

Just on the market are jersey mid royals but they wont be round for long. In the month ahead they will grow bigger and become plain old jersey royals, slightly more expensive but well worth the price and time it takes to prepare my very popular rosti.

1.2kg jersey mid royal potatoes
200g mature cheddar
2 tablespoon vegetable oil
1 sprig rosemary
1 teaspoon sea salt
Cracked pepper

METHOD:
Put potatoes in large pot, cover with cold water and place over a high heat, bring to the simmer and turn down the heat slightly. Cook potatoes for about 15 minutes till just tender and drain into a clean sink. Place plug in sink and fill with cold water and leave the potatoes to cool for half an hour.
Grate cheddar and finely chop the rosemary leaves, once potatoes have cooled grate and place in large mixing bowl with cheese, rosemary, oil, salt, good cracking of pepper and mix together using your hands. Grease a 30cm fluted flan dish with removable base using oil spray or butter, gently press potato mixture into dish and cook in pre-heated oven 200oC for 45 minutes.  Once cooked garnish with a little extra rosemary leaves and cracked pepper.