Due to their versatility, new potatoes make a great summer carb option, served hot or cold, boiled or roasted. Jersey Royals, as with all the finest ingredients, are best cooked simply. Boil for 10–15 minutes (depending on size) then toss with a generous knob of good-quality, salted butter and some fresh herbs.
Alternatively, roast the potatoes whole with olive oil and fresh rosemary, the end result is more like dozens of rich, delicious mini baked potatoes than your regular roasties, and are great straight from the oven (with leftovers kept for a next-day treat).
Due to the waxy nature of the little tubers, they make a wonderfully rich side when cooked confit. Why not switch the oil for butter – the ultimate pairing.
Commonly found in lovely summer salads, herby pesto makes a great dressing for new potatoes, and you can experiment with endless flavour combinations. Urvashi Roe dresses Pembrokeshire Early potatoes with a peppery nasturtium pesto recipe and mixes with soft quail eggs and sunflower seeds for a great twist on a classic.
Shaun Hill serves up some roasted Jersey Royals flavoured with garlic and rosemary, topped with shining grilled sardines and drizzled in salsa verde for a beautifully summery seafood dish. Dominic Chapmap serves up a classic potato salad recipe with a potent homemade aioli and charred spring onions for this ultimate summer side.