Celebrate National BBQ week with these gorgeous Sesame, Paprika & Seaweed Jersey Royal Skewers. Over the course of this week we will be sharing some of our favourite recipes suitable for your barbeque or for the oven and to kick off the series we are celebrating the humble Jersey Royal potato. Whether it’s baked, grilled or fried, create these healthier, meat-free options by simply whipping up the seasonal spuds into a burger, on skewers or even as a pro side dish with Thomasina Miers’ Jersey Royal traybake.
Jersey Royals are available in all major supermarkets, independent retailers and markets across the UK from April until July.
500g Jersey Royal potatoes, scrubbed
1tbsp vegetable oil
1 tbsp sesame seeds
1/2tsp sweet smoked paprika
2 tsp nori sprinkle or 1 nori sheet, finely chopped
salt and pepper
For the salsa dip
200g ripe cherry tomatoes, roughly chopped
1 green chilli, deseeded and diced
Handful coriander leaves, roughly chopped
Squeeze of lime juice
You will also need 4-6 skewers
Preheat the oven to 200C/fan 180C/gas mark 6. Push the Jersey Royal onto the skewer. Holding the potato, use a sharp knife to cut through to the skewer, keep the knife inserted and carefully rotate the potato to create a spiral. Repeat with all the potatoes.
Brush the oil over the potatoes ensuring it goes into the cuts. Combine the sesame seeds with the smoked paprika, the nori and some salt and pepper and sprinkle over the potatoes. Place on a baking tray and roast for 25-30 minutes until golden and crispy. To make the dip, roughly crush the chopped tomatoes then combine all the ingredients and set aside until required.
Serve the potatoes hot with the dip alongside.