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Crushed Jersey Royals topped with prosciutto, spring onions and chive fromage frais

A great dish to serve as part of a buffet or brunch, you can also make this with crispy fried bacon instead of prosciutto

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03 JUNE 2009

Ingredients (Serves 4)

  • 500g/1lb 2oz Jersey Royal new potatoes, gently rubbed to remove flaky skins
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 150g/5oz prosciutto
  • 2 tbsp fresh chives, chopped
  • 4 tbsp reduced-fat fromage frais
  • 4 spring onions, trimmed and finely sliced

Method

Bring a large pan of water to the boil, add the potatoes and cook for 12-15 minutes or until tender. Drain.

Heat the oil in a frying pan, add the garlic and then cook for 3-4 minutes, until soft. Add the prosciutto and cook for a further 4-6 minutes, then remove and blot on kitchen paper.

Mix together the chives and fromage frais. Using a potato masher, crush the potatoes to give a coarse texture.

Serve the potatoes topped with the prosciutto and spring onions, with the fromage frais in a separate bowl or on top of the prosciutto.

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