Roast Jersey Royal, Creamed Potato & Sorrel by Bohemia Head Chef Steve Smith


Ingredients (serves 4):
100g Unsalted Butter
4 large Jersey Royals.
1 sprig of thyme
10g Samphire/Sea Aster
2 cloves garlic lightly crushed

Creamed Potato

100g Jersey Royals
Salt to taste
50g butter
150ml Buttermilk
25g crème fraiche

Seaweed Cream Sauce

50g Cream
20ml Chardonnay vinegar
50g Crème fraiche
1 tspn chopped

To Serve
Sorrel leaves


Roast Jersey Royal:

  1. Heat a pan just big enough to for the potatoes. Add 25g butter then add the potatoes.
  2. Colour them gently without burning the butter until they are golden brown.
  3. Add the remaining butter, thyme, kelp and garlic.
  4. Cook very gently on a low heat for a couple of hours until they are nice and soft. They will have the internal texture of a baked potato.

Creamed Potato:

  1. In a small pan cover the Jersey royals with water and add a pinch of salt.
  2. Bring to the boil, then simmer until just cooked.
  3. Remove from the water and while hot push through a potato ricer.
  4. Place the butter, buttermilk and crème fraiche into a pan and reduce by half.
  5. Whisk in the potatoes very carefully, just until you have a wet but solid potato puree that holds.

Seaweed Cream Sauce:

  1. Reduce the cream by a 1/3.
  2. Add the vinegar, crème fraiche and kelp, season with lemon juice if needed.



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