Jersey Royals, Canary Island Style by Ms Marmite Lover

Serves 2 
500g of Jersey Royal potatoes, washed, unpeeled 
60g of sea salt 
500ml of water 

Put all of the ingredients into a medium saucepan and boil for 15 to 20 minutes or until a fork goes in easily. 
Drain the water. 
Put the potatoes back in the pan and simmer for 15 minutes or more, ‘drying’ the potatoes.  
The potatoes will have a silvery salty fine crust. 
Mojo Rojo 
2 roasted red peppers, skinned and deseeded 
5 garlic cloves 
2 mild dried chilli peppers, ideally ’nyora’ peppers (available online and in Spanish delicatessens), soaked in hot water, then drained, deseeded and stem removed 
1 tbsp sea salt 
2 tsp smoked sweet paprika 
1 tsp ground cumin 
150ml olive oil 
2tbsp Sherry vinegar 
Whizz everything up in a powerful blender. Use this as a dipping sauce or drizzle over the potatoes. 

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