Jersey Royal Potatoes with Black Butter is a traditional Channel Islands recipe (from Jersey) for a classic accompaniment of boiled Jersey royal potatoes with apple conserve and herbs. The full recipe is presented here and I hope you enjoy this classic Channel Islands version of: Jersey Royal Potatoes with Black Butter.
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Jersey Royal new potatoes are considered to be the Bailiwick of Jersey's national foods and the traditional way of serving them is boiled and topped with black butter (actually beurre noisette) and chopped herbs.
Ingredients:
250g Jersey Royal potatoes
100g black butter
3 tbsp mixed parsley, mint and chives, chopped
Method:
Wash and scrub the potatoes thoroughly then set in a pan of cold, salted, water. Place over medium heat and bring to a gently boil. Cook the potatoes for 15–20 minutes, until tender.
In the meantime, heat the black butter. Set a small pan over medium heat, add the black butter and allow to melt. Continue cooking the butter until heated through (be careful it does not burn).
Once the potatoes are tender drain and turn into a warmed serving bowl. Drizzle over the black butter, scatter over the herbs and serve.
