Jersey Royal Potatoes with Minted Broad Beans

Hurrah Jersey Royals are in season - yet another excuse to eat the much-loved potato.

This delicious dish is great on the side - how about with a juicy pork chop? Or a lovely seasonal main for lunch or a light supper.



800g jersey royal potatoes

A glug of olive oil

200g podded broad beans

A large handful of fresh mint leaves

A grating of lemon zest

A large knob of butter



Heat the oven to 200°C/180°C fan/gas 6. Tear off a square of nonstick baking paper and put on a baking tray. Halve the potatoes and put in the centre of the paper, drizzle with a glug of olive oil and season with salt and pepper. Fold the paper over the potatoes, then neatly crimp the edges to seal. Roast for 30 minutes until tender.

Meanwhile, boil a pan of water and add the broad beans. Cook for 3 minutes, drain and refresh under cold water, then skin if you like. At the end of the potato cooking time, open up the parcel and toss the beans into the potatoes with a large handful of fresh mint leaves, a grating of lemon zest and a large knob of butter. Taste, season and serve.