Serves 4 as a side
500g jersey benne potatoes (Oamaru Organics)
Sea salt flakes
100g fresh mint leaves (Janefield Hydroponics)
1-2 Tbsp red wine vinegar
1 tsp sugar
Pinch of salt
Fresh ground black pepper
Extra virgin olive oil (Dunford Grove)
Scrape clean or scrub potatoes. 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 sauce. Taste and adjust seasoning and balance of sweet/sour flavours.
Drain the potatoes and drizzle over the fresh mint sauce and serve immediately.
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