The coolest potato recipe ever – courtesy of Michelin star Channel Islands’ head chef Steve Smith
Is there anything more magical than tucking in to a helping of one of the greatest vegetables on the planet – Jersey Royal potatoes? If you’re a lover of super spuds, this is the time of year for you as the short Jersey Royals season is in full swing.
But how about trying something radical with the Royals? Like Jersey Royal ice cream? This amazing recipe comes from Steve Smith, head chef of Michelin-starred Bohemia Bar and Restaurant in the Jersey capital of St Helier. So, if anyone knows how to create wonderful Jersey Royal dishes, it’s Steve! Have a go at making his ice cream and you’ll see what we mean…
JERSEY ROYAL ICE CREAM
- 1 kg finely sliced Jersey Royals
- 500g Borbier unsalted butter
- 500ml skimmed milk
- 60g Pro crema
- 500ml whole milk
- 120ml creme fraiche/fromage blanc
- 2 tbspn brown butter
- 2 tspn salt
Caramelise the sliced Jersey Royals in the butter until completely golden brown. Drain from the butter. Add the milk to the pro crema and bring to the boil. Add the drained potatoes and allow to steep for 45 minutes. Keep 500g of the potatoes. Blend the kept potatoes, milk mix, creme fraiche, brown butter and salt. Blend until completely smooth then place into a Paco jet beaker and freeze.