Jersey royals with wild garlic pesto & lemon yoghurt
A simple springtime lunch or side made with the very best of British potatoes
Recipe Meta
Prep
5 mins
Cook
45 mins
Serves
2 as a lunch, 4 as a side
Difficulty
Easy
Ingredients
- 500g Jersey royals
- 200g Greek yoghurt
- Zest of 1 lemon
- 2 tbsp wild garlic pesto
Method
Preheat the oven to 200°C. Wash the Jersey royals thoroughly and cut any large ones into smaller pieces. Boil in a pot of salted water for 15-20 mins, until nearly soft. Drain the potatoes and transfer to a baking tray.
Drizzle extra virgin olive oil generously over the potatoes and season with salt and black pepper. Roast in the hot oven for 25-30 mins until crispy and golden brown.
While the potatoes are roasting, prepare the lemon yoghurt. In a bowl, mix the Greek yoghurt with most of the lemon zest and some salt and pepper. Set aside.
Once crispy, remove the potatoes from the oven and transfer them to a mixing bowl. Add the wild garlic pesto and toss until evenly coated.
To dish up, spread a layer of the lemon yoghurt dressing on a platter. Arrange the Jersey royals with wild garlic pesto on top of the dressing. Sprinkle the remaining lemon zest over the potatoes for garnish. Serve immediately.
