I have a confession. Up until recently, I thought boiled potatoes in butter were the most uninspiring way to serve up a spud. Give me them fried, roasted, baked, mashed, dauphinoised or even hasslebacked over boiled any day.
That was until I visited the channel island of Jersey, the home of the Jersey Royal. I experienced this special potato boiled and served with butter, then garlic butter, and even on its lonesome. Its subtle but unique, nutty flavour and perfect, firm texture made me re-evaluate my misguided preconceptions.
