Jersey Royals roasted over the fire until crisp-skinned and fluffy inside, finished with butter and snipped chives. A spring side that showcases Britain's best potato.
smokeandsoil.com/recipes/fire-roasted-jersey-royals-with-chives
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Prepare the Potatoes
Place the scrubbed Jersey Royals in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are just tender when pierced with a fork. They should not be falling apart. Drain the potatoes thoroughly and allow them to steam dry for 5 minutes.
High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Jersey Royals, with their delicate, earthy flavour and tender texture, respond beautifully to the direct heat of the grill, developing a smoky depth that elevates them beyond the everyday boiled or steamed potato.
Cooking them over fire, wrapped in heavy-duty foil with a touch of olive oil and butter, locks in moisture while allowing the skins to crisp and darken. This method respects the ingredient’s simplicity, enhancing rather than masking the qualities that make Jersey Royals so distinctive. The finishing touch of fresh chives brings a subtle sharpness and herbaceous note, tying the dish together with a clean, seasonal freshness.
This recipe embodies what Smoke & Soil stands for — using the BBQ as a tool to coax out the best in homegrown, whole foods. It’s not about fuss or flash, but about understanding how fire interacts with simple ingredients to create something quietly refined and satisfying. Whether as a side or a stand-alone, these fire-roasted Jersey Royals offer a grounded, thoughtful take on everyday BBQ.
Jersey Royals or small new potatoes
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
400
kcal
28g
protein
6g
carbs
26g
fat
Values are estimates and vary with portion size and preparation.
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Establish the Fire
Set up the Weber Master-Touch for direct, high-heat cooking. Use a full chimney of Weber briquettes and allow them to ash over completely. Spread the hot briquettes evenly across the charcoal grate. Place the cooking grate in position and close the lid, allowing the grate to preheat for 10 minutes. Target a grate temperature of approximately 200°C (400°F).
Season and Toss
In a large mixing bowl, toss the par-boiled potatoes with the olive oil or rendered fat, a generous amount of sea salt, and black pepper. Add half of the finely chopped chives to the bowl and toss again to coat. The potatoes should be lightly bruised and coated in the fat mixture.
Fire-Roast
Transfer the seasoned potatoes to a grill basket or a heavy-duty foil tray. Place the basket or tray directly over the hot briquettes. Close the lid. Roast for 15-20 minutes, turning or shaking the basket every 5 minutes to ensure even browning and crisping on all sides. The potatoes are ready when the skins are blistered and dark golden brown, and the interior is fluffy.
Finish and Serve
Remove the potatoes from the grill. Transfer them back to the mixing bowl. Toss immediately with the remaining fresh chives. Taste and adjust the seasoning with more salt and pepper if required. Serve immediately as a side dish.
Finish and Serve
Remove the potatoes from the grill. Transfer them back to the mixing bowl. Toss immediately with the remaining fresh chives. Taste and adjust the seasoning with more salt and pepper if required. Serve immediately as a side dish.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
400
kcal
28g
protein
6g
carbs
26g
fat
grill
The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.
Written by
L Field
