zoom Heston's Crushed Jersey Royals

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    Heston's Crushed Jersey Royals

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    Heston's Crushed Jersey Royals

    ''Try this with a tablespoon of creamed horseradish stirred through the warm potatoes and served with smoked mackerel fillets that have been very gently warmed under the grill for 2–3 minutes.'' Heston

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 750g Jersey Royal potatoes washed and halved
    • 15g packet of rosemary
    • 4 whole garlic cloves, crushed with the blade of a knife, or hand
    • 4 shallots, peeled and finely diced
    • 150ml olive oil
    • 2 heaped tsp wholegrain mustard
    • 1 tbsp white wine vinegar
    • table salt and sea salt
    • freshly ground black pepper
    • 10g chopped flat-leaf parsley
    • 10g chopped chives
    • To serve:
    • essential Waitrose Creamed Horseradish Sauce
    • essential Waitrose Hot Smoked Mackerel Fillets or Waitrose Hot Smoked Mackerel Fillets with Crushed Peppercorns


    1. Combine the potatoes, the rosemary and garlic in a saucepan,cover with water and add a teaspoon of table salt. Bring to the boil and reduce to a simmer. Cook until soft (approx 20 minutes).
    2. Meanwhile, cook the shallots gently in the olive oil for 5 minutesand set aside. When the potatoes are done, drain them, removingthe rosemary and garlic. Place the potatoes in a bowl, pour over theshallot-olive oil mixture, add the wholegrain mustard and vinegar and crush with a fork or balloon whisk. Generously season with table salt, sea salt and freshly ground black pepper. Stir the chopped herbs into the potatoes.
    3. Serve warm or at room temperature with a tablespoon ofcreamed horseradish stirred through. Try with some grilledhot smoked mackerel fillets.


      Copyright © Heston Blumenthal 2010

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    Cook's tips

    An easy way to peel shallots is to drop them into a pan of boiling water for 1 minute. Remove them from the water, and the skins should peel off easily.


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