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Jersey royals with wild garlic pesto & lemon yoghurt

Caranina Rose

A simple springtime lunch or side made with the very best of British potatoes 

Recipe Meta


5 mins


45 mins


2 as a lunch, 4 as a side




  • 500g Jersey royals
  • 200g Greek yoghurt
  • Zest of 1 lemon
  • 2 tbsp wild garlic pesto


Preheat the oven to 200°C. Wash the Jersey royals thoroughly and cut any large ones into smaller pieces. Boil in a pot of salted water for 15-20 mins, until nearly soft. Drain the potatoes and transfer to a baking tray.

Drizzle extra virgin olive oil generously over the potatoes and season with salt and black pepper. Roast in the hot oven for 25-30 mins until crispy and golden brown.

While the potatoes are roasting, prepare the lemon yoghurt. In a bowl, mix the Greek yoghurt with most of the lemon zest and some salt and pepper. Set aside.

Once crispy, remove the potatoes from the oven and transfer them to a mixing bowl. Add the wild garlic pesto and toss until evenly coated.

To dish up, spread a layer of the lemon yoghurt dressing on a platter. Arrange the Jersey royals with wild garlic pesto on top of the dressing. Sprinkle the remaining lemon zest over the potatoes for garnish. Serve immediately.