Alexis Adjei ©2020

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Crushed Jersey Royal New Potatoes

May 14, 2019

New potatoes are always so fun cook with, I love that they're bitesized and you can literally pop them whole into your mouth.


I had the privilege of working with Tesco for this recipe to help promo their Jersey Royal New Potatoes that are back in season. Love that the Tesco brand are only grown on the Jersey Island, which makes them much more authentic.


Because of their size, they make great for canapés at events or you can throw a bunch of them roasted into a salad and voila! You have a great lunch! This recipe was fun and easy to make, not mention even more delicious to eat! If you'd like to try this for a function or just at home, scroll down for the full recipe. 

Prep Time: 12 mins

Cooking Time: 35 mins

Serves: 2 (main dish)


1 Pack Tesco Jersey Royal New Potatoes

1 Pack of Raw grey King Prawns or (ready cooked ones if time doesn't permit)

1 Avocado

2 tsp coconut milk 

1/2 Lemon

4 tbs Mayonnaise

1 tsp Chilli flakes

Salt & Pepper (to taste)

Olive Oil

Dried herbs

Garlic granules 

What you'll need


Large bowl

Grill Pan 

Baking/parchment paper

Food Processor or blender


Pre-heat oven 150 degrees


In a large bowl rinse your potatoes and drain. Then add 2 tbsp, pinch of 

dried herbs, salt and pepper. Mix and toss thoroughly. 


Lay baking paper onto a flat baking tray and evenly spread the potatoes. 

Bake for 35 mins or until crispy and golden brown. 


Season prawns with chilli, salt & pepper, garlic granules and dried herbs. 

Heat up your drill pan with oil and grill your prawns for 5-8 minutes. Once

cooked, set aside. 


For your avocado dressing. Add avocado, squeezed lemon juice

salt n pepper, mayonnaise and coconut milk into a food processor or blender

and blitz till smooth.


Click here for Chimichurri recipe. 


Once your potatoes are ready, leave to cool down for 10 mins

then crush with a potato crusher and gently stuff with prawns. 

Drizzle over the chimichurri, avocado dressing and chilli flakes to finish. 








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