Crushed Jersey Royals with Mustard and Crème Fraîche

Serves: 6

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Total Time: 50

Prep Time: 15

Cook Time: 35

• 900 gram(s) Jersey Royal potatoes
• 1 tablespoon(s) olive oil
• 2 tablespoon(s) wholegrain mustard
• 2 tablespoon(s) crème fraîche
• 1 small handful chives, roughly chopped

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Put potatoes into a roasting tin, drizzle over the oil and add 1½tbsp mustard. Season and toss potatoes to coat them. Roast for 30-35min or until the potatoes can be pierced easily with a knife.
2. Mix together remaining mustard, crème fraîche and most of chives. With a fork, crush potatoes gently. Empty into a serving dish; stir through crème fraîche mix. Sprinkle over remaining chives. Serve.
3. Get ahead Roast the potatoes up to 5hr ahead. Cool, cover and chill. At the same time, make crème fraîche mix but don't add chives. Cover and chill. To serve, reheat potatoes in the oven for 15min until warmed through; complete recipe.

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