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Jersey Royal Potatoes with Sea Asparagus and Brown Butter
A simple yet elegant dish celebrating the delicate flavour of Jersey Royal potatoes, enhanced by the richness of Jersey butter and the salty tang of sea asparagus.
Prep Time
15 minutes
Total Time
35 minutes
Calories
1626 kcal
Difficulty
Easy
Equipment
3 items
Cost
£3.60/serving
Cuisine:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
1kgJersey Royal Potatoes(Small to medium sized)
£4.50
100gJersey Butter(Unsalted)
£1.80
200gSea Asparagus(Also known as Salicornia)
£7.00
1Fresh Lemon(Juice and zest)
£0.60
2tbspFresh Parsley(Chopped)
£0.30
to tasteSea Salt(Flaky sea salt recommended)
£0.10
to tasteBlack Pepper(Freshly ground)
£0.10
Total Cost
£14.40
£3.60 per serving
Instructions
- 1.Wash the Jersey Royal potatoes thoroughly, but do not peel them. Place them in a large pot and cover with cold water. Add a generous pinch of salt.
- 2.Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- 3.While the potatoes are cooking, prepare the sea asparagus. Trim any tough ends and rinse well under cold water.
- 4.Once the potatoes are cooked, drain them in a colander and set aside.
- 5.In a large frying pan, melt the Jersey butter over medium heat. Continue to cook until the butter turns a nutty brown colour and emits a fragrant aroma. Be careful not to burn it.
- 6.Add the sea asparagus to the pan with the brown butter and cook for 2-3 minutes, until slightly softened and bright green.
- 7.Add the cooked Jersey Royal potatoes to the pan with the brown butter and sea asparagus. Toss gently to coat the potatoes in the butter.
- 8.Stir in the lemon juice, lemon zest, and chopped fresh parsley. Season to taste with sea salt and black pepper.
- 9.Serve immediately and enjoy!
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My Notes
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Nutrition Information
Nutrition per serving (325g)
1626 kcal / 6799 kJ
Carbs
120g
46% of RDA
Fat
126g
180% of RDA
Protein
34g
68% of RDA
Detailed Breakdown
Fibre
18 g
60% of RDA
Sugar
16 g
18% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
79 g
395% of RDA
Chef's Tips
Don't overcook the potatoes, as they will become mushy.
Watch the butter carefully while browning to prevent it from burning. The moment it starts to smell nutty and turn brown, it's ready.
For an extra touch, sprinkle with a few extra flakes of sea salt before serving.
Cooking Equipment
Large pot
Large frying pan
Colander
Wine Pairings
No wine pairing suggestions available for this recipe.
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