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Jersey royals & wild garlic
snacks and sides | serves 4
1. Preheat the oven to 200C/gas 6. In a large pan of salted water, parboil the Jersey royals. Drain them in a colander and place over the hot pan to steam dry.
2. Meanwhile, bash the wild garlic leaves with a little sea salt in a pestle and mortar. Add a generous lug of oil and mix into a paste, then rub over the potatoes. Place on a tray and scatter over the leaves of the rosemary sprigs. Roast for 15–20 minutes, or until golden. Serve with grilled meat or fish.
Recipe Christina McCloskey
Photo Dan Jones
from Issue 18
ingredients• 500g Jersey royals
• A handful of wild garlic leaves
• Olive oil
• A few rosemary sprigs