Ingredients
- Serves 4 as a side
- 500g jersey benne potatoes, scraped clean or scrubbed
- Sea salt flakes
- 100g fresh mint leaves
- 1-2 Tbsp red wine vinegar
- 1 tsp sugar
- Pinch of salt
- Fresh ground black pepper
- Extra virgin olive oil
JERSEY BENNES WITH FRESH MINT SAUCE
Method
- Cover the potatoes with cold water and add a little salt
- Bring to the boil and then reduce the heat to a gentle simmer
- Simmer for 5-8 minutes depending on size and then turn off the heat and let the potatoes sit in the hot water until tender (about 10 minutes)
- Whilst the potatoes are cooking add the mint leaves along with the sugar and a pinch of salt to a mortar and pestle, mash the mint until it becomes a thick green, fragrant paste, add the vinegar and enough oil to loosen to the mint to form a thick pasty
- Taste and adjust seasoning and balance of sweet/sour flavours
- Drain the potatoes and drizzle over the fresh mint sauce and serve immediately
Comments
Once again simplicity is best, especially when celebrating first of the seasons Jersey Benne potatoes.
Thanks to BRYDONE GROWERS for providing the potatoes used in the demonstration at the market
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