|Jersey Royal Potatoes with Feta and Watercress Sauce|
The Island of Jersey is part of the channel Islands, which includes Guernsey, Sark, Herm and Alderney,and is only 15 miles east of Northern France. The Channel Islands lie in the Bay of Mont St Michel. The Coast of Southern England lies 100 miles North. They are blessed with mile after mile of clean, golden sand and rich in history. I have an aunt who runs a hotel there so may visit one day.
Of course we don't have access to potatoes from Jersey here in the Great White North, but, we do have delicious, small new potatoes of our own. These were a special treat with the feta/watercress sauce.
**Jersey Royal Potatoes with Feta and Watercress Sauce**
500g Jersey Royal potatoes
100g feta cheese
100ml double cream
2 handfuls of watercress
1. Cook the potatoes in salted boiling water until tender.
2. Crumble the feta into a saucepan and pour in the double cream. Heat gently until the cheese melts, then simmer until the sauce starts to thicken.
3. Chop the watercress and stir it into the sauce. Cook for a few minutes more then take off the heat. You don’t need to add any seasoning; the feta is salty enough and the watercress slightly peppery.
4. Pour the sauce over the potatoes and serve. Alternatively serve the sauce on the side to dip the potatoes into.
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