Potatoes have long been a staple of the British diet, especially during the cold winter months. But the king of all potatoes is the Jersey Royal, which arrives at the supermarkets from the Channel Island of Jersey from about April or May each year.
Jersey is a rich agricultural island and there are currently about fifty five farmers growing potatoes. Depending on the weather, the total crops can yield around 30,000 to 40,000 tonnes each year. The season lasts for only a few short months to around June, and the potatoes are greatly sought after for their unique, slightly nutty flavour.
Why Jersey Royal Potatoes are Special
The Jersey Royal is the only British potato that is protected by the EU, making sure that it can only be given the name if it is grown on the island of Jersey. It has been given the Protected Designation of Origin (PDO), which continues to ensure its origin.
One of the differences in the Jersey Royal is the unusual kidney shape, which dates from the very first stock in 1878. Although most of the potatoes that year were the usual round shape, one plant produced only kidney-shaped potatoes. And thus began cultivation of the famous annual crop.
Jersey is south facing and the seeds are planted outdoors between January and March by hand, on very steep slopes called côtils. Making their cultivation even more unique, the local seaweed, vraic, is spread over the fields to add nutrients and fertilisation.
Harvesting Jersey Royal Potatoes
For best results, it is important that the potatoes reach their destination as quickly as possible. The work of the Jersey Royal Company begins early in the morning, when the potatoes are picked in the fields and are carefully checked and graded at the packing station.
They are packed on to refrigerated lorries and, after an overnight journey by sea to the UK mainland, they are driven to the supermarkets to be sold that day. Mainland Britain is the only place outside the island where the potatoes are available to buy.
Preparing Jersey Royal Potatoes
The fresh little potatoes are best eaten as soon as possible after buying. Their waxy texture is covered with a delicate, flaking skin. They should be gently washed under cold running water while carefully removing some of the looser skin with a thumb.
The best way to eat them is simply boiled in their skin for full flavour and texture. They also lend themselves well to a potato salad when cool. The only addition they need is a little butter, lemon, mint or rosemary if desired.
In addition to being full of flavour, Jersey Royals are highly nutritious. As well as being a rich source of carbohydrates and fibre, the potatoes contain vitamins C and B, and some protein.
For an island that is only 45 square miles, Jersey produces some of the most sought after vegetables on the British mainland. During its relatively short season from April to June, Jersey Royals are truly the king of all potatoes.
Rosemary Gemmell - Professional freelance writer of published short stories and articles in the UK, US and online. Author of historical romance and ...
Join the Conversation