Thomasina Miers’ recipe for salt-crusted jersey royals with spiced tomato sauce and watercress aïoli | The simple fix

Thomasina Miers’ recipe for salt-crusted jersey royals with spiced tomato sauce and watercress aïoli | The simple fix

The Guardian

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Patatas bravas with a British twist: salt-encrusted spuds with a spicy tomato sauce and a piquant aïoli to dip them in

I have not always loved potatoes. Mash, pale and soft on the plate, was my nemesis when growing up, but as my tastebuds developed, so did my appreciation. I am now sunk by the fluffy interior of a blistered jacket spud or a thrice-cooked chip, and don’t get me started on the velvety depths of a dauphinoise. Then there are the waxy varieties: jersey royals, cornish new, ratte and pink fir, to name just a few. That beautifully firm texture and nutty, sweet taste is a treat.

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