Serves 4 For the smoked Jersey Royal purée 600g Large Jersey Royals 100ml Smoked oil 50g
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.
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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