Jersey Royal Pâté with Crispy Baguette

A creamy and flavourful pâté made with sweet Jersey Royal potatoes, rich crème fraîche, and fresh local herbs. Served with crispy baguette slices for a delightful Jersey-inspired snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.96/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed clean, not peeled)

£3.50

2tbspJersey Butter(Unsalted)

£0.30

150mlJersey Crème Fraîche(Full fat)

£1.75

2tbspFresh Chives(Finely chopped)

£0.40

2tbspFresh Parsley(Finely chopped)

£0.30

1tbspFresh Mint(Finely chopped)

£0.25

to tasteSea Salt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

1Baguette

£1.00

1tbspOlive Oil(For baguette)

£0.15

Total Cost

£7.85

£1.96 per serving

Instructions

1.
Place the Jersey Royal potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 20-25 minutes, or until easily pierced with a fork.
2.
While the potatoes are cooking, preheat your oven to 180°C (350°F). Slice the baguette into thin rounds, about 1/2 inch thick. Toss the slices with olive oil, salt and pepper and arrange them on a baking sheet in a single layer. Bake for 8-10 minutes, or until golden brown and crispy. Keep a close eye to prevent burning.
3.
Once the potatoes are cooked, drain them well and return them to the pot. Add the Jersey butter and mash until smooth. You can use a potato ricer for an extra smooth texture.
4.
Stir in the Jersey crème fraîche, chopped chives, parsley, and mint. Season with salt and pepper to taste. Adjust the amount of crème fraîche depending on your preferred consistency – it should be smooth and creamy, but not too runny.
5.
Serve the Jersey Royal pâté warm or at room temperature with the crispy baguette slices. Garnish with extra herbs, if desired.

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My Notes

Nutrition Information

Nutrition per serving (325g)

675 kcal / 2824 kJ

Carbs

77g

30% of RDA

Fat

35g

50% of RDA

Protein

14.5g

29% of RDA

Detailed Breakdown

Fibre

6.5 g

22% of RDA

Sugar

7 g

8% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

18.5 g

93% of RDA

Chef's Tips

For a richer flavour, brown the butter slightly before adding it to the potatoes. Be careful not to burn it.

If you don't have crème fraîche, you can use sour cream or full-fat Greek yogurt as a substitute.

The pâté can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving.

Experiment with different herbs like thyme or rosemary for a varied flavour profile.

Serve this as part of a Jersey-themed picnic with other local cheeses and produce.

Cooking Equipment

Large pot

Potato masher or ricer

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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