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Fried Jersey Royals with mojo verde and goats’ cheese
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Here, the earthiness of the spuds underpins the great flavours of the coriander, smoked paprika and fresh goats’ cheese.
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
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.
Typical values per serving: