Jersey royal potatoes and wild mushrooms
- May 2006
- Serves 8
- Ready in 25 minutes
Full-of-flavour wild mushrooms and Jersey royal potatoes get very well acquainted in this healthy side dish or light veggie supper recipe.
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- Vegan recipes
- 11.5g (0.9g saturated)
- 16.8g (1.7g sugars)
- 400-500g jersey royals, as wee as possible and scrubbed, not peeled
- 4 tbsp rapeseed or mustard oil (or a mild olive oil for cooking)
- 2 garlic cloves, sliced
- 1 red chilli, sliced (deseeded, if you like)
- 100g wild mushrooms, cleaned, and sliced if large
- Juice of 1 lime
- Bunch of fresh chives and bunch of fresh dill, roughly chopped
- Boil the potatoes in plenty of salted water for 8-12 minutes (the larger they are, the longer you should cook them), or until just tender. Drain and cool thoroughly, then slice in half lengthways. Set aside.
- Put the oil in a large pan or wok over a high heat. When really hot, add the garlic, chilli and mushrooms. Fry briskly (think stir-fry) until they start to crisp a little and catch – it will only take 2 minutes, tops. Remove with a slotted spoon and set aside.
- Add the potatoes to the hot wok and fry just as fast for 3-4 minutes, so that they catch a tiny bit too. Take the wok off the heat and stir through the mushrooms. Add the lime juice and all the herbs. It’s important that the herbs wilt – they sweeten up slightly that way. Season to taste and serve warm, if possible.
This is a wonderful brunch dish, and good with fried eggs, too.
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