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.
Looking for something else? We’ve got lots more Jersey royal potato recipes here.
- 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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