Butter-fried new potatoes and a crunchy dip: Ravinder Bhogal’s recipes for jersey royals

Ravinder Bhogal’s jersey royals with a Sichuan peppercorn caramel sauce and peanuts. Photograph: Issy Croker/The Guardian. Food and prop styling: Emily Ezekiel. Food assistant: Joseph Denison Carey.

I’m a sucker for all potatoes, and jersey royals are currently flavour of the month. Their waxy interior and flimsy skins require little more than salt and butter, but this would be a pretty dull recipe column if I didn’t give you more than that. So here are two dishes that take their sweet, nutty flavour to the next level, with a jolt of tongue-tingling Sichuan peppercorns and a drizzle of mouth-puckering tamarind. For maximum potato pleasure, eat these with the remote control in one hand and a fork in the other – couch potato heaven!

Jersey royals with sticky caramel Sichuan peppercorn sauce, peanuts and sesame seeds (pictured top)