Jersey Bennes with Parsley, Olive Oil and Rock Salt



  • 1 box jersey bennes (Oamaru Organics)
  • ½ cup Italian parsley (Janefield Hydroponics)
  • Drizzle extra virgin olive oil
  • Rock salt


  1. Wash the potatoes in cold water.
  2. Place in a pot and cover with cold water.
  3. Cook until tender all the way through, but not falling apart. Drain immediately.
  4. Finely slice the parsley and toss through the potatoes along with a generous drizzle of olive oil and the desired amount of rock salt.
  5. Enjoy!


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