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Potato Skewers _ credit JerseyRoyals.co.uk _

Sesame, paprika and seaweed Jersey Royal skewers

Spring welcomes back the much-loved Jersey Royal new potato, a culinary staple and a must-have on every kitchen table.  The perfect all-rounder and essential ingredient is available each year from April to July.


Top tip: If you like your potatoes spicy, add a pinch of chilli flakes before roasting. An equal mix of vegan mayonnaise and vegan yoghurt with a little lemon zest makes a delicious creamy dressing that soothes the heat of the chilli.

With Britain’s newfound passion for home cooking and experimenting with recipes, Jersey Royals are set to feature on every kitchen table this spring. It has never been more important to find comfort in quick, easy and delicious recipes at home and with households eating together more than ever, the versatile Jersey Royals are the perfect springtime ingredient. Whether it is roast potatoes for the Easter lunch, served ‘simply minted’ as a side, mixed into a spring salad or even used to make delicious gooey chocolate brownies, Jersey Royals complete any seasonal dish.

Unmistakable in their creamy texture, nutty flavour and flaky skin, the Jersey Royal’s uniqueness is due to their exclusive origin, soil and sea air and the skilled practices of generations of Jersey farmers since the first harvests in 1879. They are hand-planted at the start of each year and warmed by temperate sea winds on the steep côtils and with the benefit of vraic (Jersey seaweed, used as a natural fertiliser) giving them a truly distinctive and renowned flavour. Jersey Royals are packed with vitamins, fibre and as a complex carbohydrate, are perfect as part of a balanced diet.

Jersey Royals will be available in spring 2021 across the UK in all major supermarkets, independent grocers, food markets and restaurants (see stockists here).

The Jersey Royal originated when the farmer Hugh de la Haye planted two potatoes in Jersey in 1878. When he harvested them the following spring, the majority of the crop were round but one was kidney-shaped which was nicknamed the Jersey Royal Fluke. This potato later became known as the Jersey Royal, and has retained the characteristic kidney bean shape.

Potato Skewers _ credit JerseyRoyals.co.uk _


For the skewers:

500 g Jersey Royal potatoes, scrubbed

1 tbsp vegetable oil

1 tbsp sesame seeds

1/2 tsp sweet smoked paprika

2 tsp nori sprinkle or 1 nori sheet finely chopped

salt and pepper

For the salsa dip

200 g ripe cherry tomatoes, roughly chopped

1 green chilli, deseeded and diced

Handful of coriander leaves, roughly chopped

Squeeze of lime juice

You will also need 4 – 6 skewers



Preheat the oven to 200/fan 180C / gas mark 6. Push the Jersey Royal onto the skewer. Holding the potato, use a sharp knife to cut through to the skewer. Keep the knife inserted and carefully rotate the potato to create a spiral. Repeat with all the potatoes.


Brush the oil over the potatoes ensuring it goes into the cuts. Combine the sesame seeds with the smoked paprika, the nori and some salt and pepper and sprinkle over the potatoes. Place on a baking tray and roast for 25 – 30 minutes until golden and crispy. To make the dip, roughly crush the chopped tomatoes then combine all the ingredients and set aside until required.


Serve the potatoes hot with the dip alongside.


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JVS: Jewish - Vegan - Sustainable
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