Jersey Royal Pâté with Crispy Baguette

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.

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.

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.

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.

Serve the Jersey Royal pâté warm or at room temperature with the crispy baguette slices. Garnish with extra herbs, if desired.