Here, the earthiness of the spuds underpins the great flavours of the coriander, smoked paprika and fresh goats’ cheese.
Fried Jersey Royals with mojo verde and goats’ cheese
Serves: 4
Ingredients
750g Jersey Royal new potatoes, halved if large
100g pack coriander, stalks trimmed
1⁄4 tsp ground cumin
1⁄2 lemon, juice
4 garlic cloves, crushed
8 tbsp extra virgin olive oil
1⁄2 tsp sweet smoked paprika, plus extra for sprinkling
150g pack French soft goats’ cheese
Method
1. Boil the potatoes in salted, boiling water until soft enough for a sharp knife to slide easily into the centre (about 15-18 minutes). Drain well and, once cool enough to handle, halve lengthways.
2. Keep back a few coriander leaves, then, in a small food processor, blend together the rest of the coriander leaves and stalks with the cumin, lemon juice, 1⁄2 the garlic and 2 tbsp water. Gradually whizz in 5 tbsp olive oil to make a green slush. Season well – you’ll need at least 1⁄4 tsp salt – and leave to stand for 15 minutes. Taste and adjust the seasoning as necessary.
3. Heat the leftover 3 tbsp oil in a large frying pan and cook the potatoes with the remaining garlic and a good pinch of salt, turning occasionally, until golden and crusted with crunchiness in places (about 8-10 minutes). Toss through the paprika for a final minute and pile onto a serving plate, dotting with blobs of the cheese. Splash with the sauce, add a pinch more paprika and scatter with the reserved coriander leaves before serving.