June 03, 2009 - 08:21 BST hellomagazine.com Crushed Jersey Royals topped with prosciutto, spring onions and chive fromage frais GALLERY 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.