Smashed Crunchy Jersey Royals with Garlic and Herb Yogurt, Feta Cheese and Pomegranate Seeds by Sabrina Ghayour

500g Jersey Royals 

100g Greek yogurt + 50g extra  

1/2 small packet of flat leaf parsley  

1/2 small packet of coriander  

1 large garlic clove, minced 

Squeeze of lemon juice 

3 spring onions, thinly sliced root to top  

100g feta cheese, crumbled  

50g pomegranate seeds  

1 teaspoon pul biber  

Sea salt 

Vegetable oil for frying  

Handful of chopped parsley/coriander to serve  



Bring a saucepan of water to the boil and boil the Jersey Royals whole for 20 minutes until cooked through (to test, insert a knife into the centre) drain and leave to cool. 

In a bullet blender or small food processor,  add the 100g of yogurt, herbs, garlic, lemon juice and some salt and blitz until smooth.  

Using a potato masher or the blade of a large knife, gently flatten the Jersey Royal potatoes, without applying too much pressure, until they are about 1cm thick and smashed but still in one piece.  

Pour just over an inch of oil into a large frying pan and heat over a medium-high heat until frying temperature is reached but do not allow the oil to smoke. Using a spatula utensil, carefully place the Jersey Royal potatoes in the oil (making sure the first one sizzles) and then add the Jersey Royal potatoes to the pan. You may need to do this in two batches, depending on pan size so keep the oven on 180 degrees fan-assisted to keep the Jersey Royal potatoes warm whilst you finish the second batch. Once done, drain the potatoes on a plate lined with kitchen paper to absorb excess oil.  

Arrange the Jersey Royal potatoes on a plate and season generously with sea salt. Then dot the remaining 50g of Greek yogurt around the palate, then drizzle the herb yogurt over. Add the spring onions, crumbled feta, pomegranate seeds and lastly the extra herbs and serve. 

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