29 April 2008

Jersey Royal Potatoes with Feta and Watercress Sauce

Jersey Royal Potatoes with Feta and Watercress Sauce
A few days ago I alluded to a recipe I had discovered on Julia's site A Slice of Cherry Pie . Julia is a very talented blogger who is cooking up a storm in Kent, England. The feta cheese and watercess sauce for these little potato gems is definitely something to write home about. I mentioned this recipe to my parents who hail from England as well...to bad they live on the other side of the country over 3,000 km away. Both mom and my dad have fond memories of potatoes from the island of Jersey..."simply the best" to use their own words.



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**

Ingredients
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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

27 comments:

  1. Yum! I'll just try this with new potatoes and pretend they're Jersey Royals. :-)

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  2. I've yet to pick up the potatoes here myself- and just finished a chickpea salad; those potatoes would have been perfect for it.

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  3. Your post made me want to visit Jersey some day. And it also made me want to make potatoes for dinner tonight. Yummy!

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  4. You know I love the potatoes, Val, and this looks like a great new recipe! Thanks.

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  5. Being the potato lover that I am - this has my mouth watering!

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  6. Val, you know I'm biased with the use of feta but I can see many out there appreciate this dish...nice find!

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  7. Yeah Valli, another potato recipe! I am in need of one!

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  8. Wow, those potatoes look perfect for this time of year - the freshness of the watercress, the salty feta and the cream to ward off cold nights. We have Klamath Pearls that I love - use what ya got!

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  9. I love Jersey Royals and your dish looks like the perfect way to eat them!

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  10. Those potatoes look so good! I am beginning to think that almost anything would taste better when covered in a tasty creamy feta sauce.

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  11. I love the addition of double cream - very naughty!

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  12. Valli! This is so right up my alley...The next time I make my "papas arrugadas" I'm going to make this sauce along with the mojo. Delish! :)

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  13. Thanks so much for your lovely words. I'm really pleased you liked it :-)

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  14. I can't wait to try that sauce Val...it sounds so good and would work well with a bunch of different things!

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  15. Very nice. I can imagine this would make an ideal light meal in the summer. I don't eat potatoes too often, but feta lover that I am, I could not resist this!

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  16. Potatoes???????? How come?????? He, he... take the cheese away from meeeeee!!!! Sorry Val, I'm writting this comment while drinking a french wine: Montagne-Saint-Emilion.... this is supposed to be "The Wine" of your life.... for the moment, it's the wine of my life... soooooooo good :D Want a glass?

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  17. This looks both gorgeous and delicious. Just the sort of thing I've been wanting to cook lately.

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  18. That looks delicious, and perfect for summer!

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  19. This is one deliciously creamy photo. I can almost taste them now. Thanks for the recipe and for introducing me to Julia!

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  20. Mmmmmmm, look so yummy, you're making me drool. Val you use feta more than we (Greeks) do. We are learning from you.

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  21. Sandie (Inn Cuisine)May 01, 2008

    Love the simplicity and flavors behind this recipe... Feta cheese is one of my favorites!

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  22. Not sure we get anything remotely resembling watercress here...but will try this with something else! YUM!! Julia has a great blog...& the potatoes are calling me!! Have an award waiting for you dear Val, the Arte y Pico award. :0)

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  23. This looks delicious! Salty feta cheese with potatoes sounds yummy!

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  24. Potatoes in any form and cultivar will do just fine for me, but I love the watercress...at the moment my fav herb.

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  25. What a lovely way of enhancing the potatoes...

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  26. Your feta sauce tempts me so.
    It's a beautiful looking dish.

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  27. This looks so good and so delightfully simple to make. I definitely have to try this one out--potatoes + feta = yum

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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