Ingredients
- 1 box jersey bennes (Oamaru Organics)
- ½ cup Italian parsley (Janefield Hydroponics)
- Drizzle extra virgin olive oil
- Rock salt
Jersey Bennes with Parsley, Olive Oil and Rock Salt
Method
- Wash the potatoes in cold water
- Place in a pot and cover with cold water
- Cook until tender all the way through, but not falling apart
- Drain immediately
- Finely slice the parsley and toss through the potatoes along with a generous drizzle of olive oil and the desired amount of rock salt
- Enjoy!
