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Peasant food? Pah! In our eyes they're worthy of a knighthood. Potatoes are brimming with goodness and are, quite possibly, the ultimate comfort food.
Jersey Royals – arguably the best new potatoes – have a relatively short seasonal life from April-June, only getting bigger and better from mid-late April. The poor old potato has developed an unfair reputation among dieters and healthy eaters for being fattening. This isn't so – potatoes are actually very low in fat, containing only 135 calories and 0.5 g of fat per 180g serving. This rumour has probably come about because of the way potatoes are often presented in cooking – chips are high up on the naughty food league table, and dauphinoise and jacket potatoes are often smothered in cream or cheese. But virgin potatoes, as nature intended, contain vitamins B and C, and a healthy dose of fibre. They're also the best potatoes to steam and for making a potato salad. If you're watching your waistline just make that knob of butter more of a smidgen.
They're also partly responsible for keeping a whole island's economy afloat; Jersey Royals are the Channel Island of Jersey's third biggest industry – 99% are exported to mainland Britain and pickers work 12 hour shifts to get these petite spuds onto our supermarket shelves.
Mushrooms and new potatoes get very well acquainted in this healthy side dish or light veggie supper recipe.
This easy, low-calorie recipe combines delicious potato salad with a delicately poached egg and salty, crispy bacon. Vegetarians can omit the meat.
A truly fabulous, seasonal, light supper that tastes great hot or cold.
Crushed new potatoes give this simple recipe a whole new style.
Baking fish in a parcel seals in more of the flavour and goodness, and the potatoes turn this salmon recipe into a substantial meal.
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