Smashed Jersey Royal potato roasties with lentils, herbs, lemon and crispy capers
There are few things that say early summer quite like Jersey Royal potatoes. They don't need much fussing over, even just simply boiled they are so tasty, but roasted with good oil and a few fresh ingredients lets their buttery flavour shine even more. Here, I've paired them with lentils, plenty of parsley with a little marjoram (leave that out if you don’t have any) and a lemon and crispy caper dressing.
THE SECRET INGREDIENT: Electrolytes
Electrolytes don't just come in sachets – they come on our plates, too. Jersey Royals provide potassium, while capers naturally contribute sodium, both of which play important roles in fluid balance, muscle function and nerve signalling. Add fibre-rich lentils, heart-friendly olive oil and plenty of fresh herbs, and you have a dish that's as nourishing as it is delicious.
Serves: 4-6 depending what’s going with it. As part of a mixed spread it can easily do 6 or even more.
Prep and cook time: 45 minutes
Ingredients
400g Jersey Royal potatoes, scrubbed and halved if large
2 tbsp olive oil, divided, plus a little more for frying the capers and if you want extra in the lentils
2 tbsp fresh marjoram, finely chopped (optional - you could use some fresh oregano instead, or a pinch of dried)
1 x 400g tin cooked green lentils, drained and rinsed
Zest of 1 lemon
Juice of ½ lemon, plus more to taste
A generous handful (large bunch) of flat-leaf parsley, finely chopped
2 tbsp capers, drained and patted dry
Sea salt and freshly ground black pepper
Method:
Bring a large pan of salted water to the boil and cook the Jersey Royals for around 12 minutes (a little longer if they're on the larger side), until just tender when pierced with a knife. Drain well and allow them to steam dry for a minute or two.
Meanwhile, place a roasting tray in the oven to heat with 1 tbsp of oil. Carefully add the potatoes to the hot tray, turn them then gently smash them down a bit with a spoon or masher (not fully, keep some nearly whole). Season with salt and pepper. Roast for around 20 minutes, until golden and crisp. Scatter over the chopped marjoram if using for the final couple of minutes of cooking so it becomes fragrant and lightly crisp.
Meanwhile, place the drained lentils into a bowl. Add the remaining oil, the lemon zest, lemon juice to taste and most of the chopped parsley. Season with black pepper (and a little salt if needed) and gently toss together. You can add a little more oil if you like!
Heat a small frying pan over a medium heat with a little oil and fry the capers for just a few minutes until they slightly darken and become crisp. Drain briefly on kitchen paper.
Gently spoon the lentils onto a serving platter, spread the roasted Jersey Royals on top and finish with the crispy capers and remaining parsley.
(If you’d prefer the lentils warm, just gently warm them in a saucepan with the oil then add the lemon and parsley to finish, just as the potatoes are ready).
