Foodie Blog

Jersey Bennes

The season for Jersey benne gourmet potatoes starts in November and finishes in February making it a favourite in New Zealand for Christmas celebrations. Its texture is waxy and they need to be consumed quite quickly after harvest as they have a tendency to turn green reasonably quickly. Having said that, if you can eat them with in a couple of days of leaving the ground, they are arguably the most delicious of the gourmet potato species.

Kakanui Ranges

These particular spuds are grown in gorgeous Kakanui, close to Oamaru. Only 5-6 ton of potatoes are grown a year and as with all organic farmers, they work a labour of love that can result in top quality and certainly does in this case.

How do you spot a jersey benne potato? They have a very unusual shape, almost like a calamata black olive with a point at one end. The skin is loose in places and can be rubbed off to leave a smooth potato. They are considered the best boiling potato and have a fantastic texture and earthy flavour when cooked correctly.

Place into simmering water and cook at a slow simmer for around 15 minutes. Test by pricking with a knife to make sure it passes through the flesh easily. If not serving immediately, cool under running water to prevent over cooking.

And what would a blog about potatoes be without a recipe? Here is a recipe I wrote for Television Ones Good Morning, using these unique and delicious potatoes. I also served this up with sliced perfectly ripe avocado for Christmas for my family and it went down a treat. Enjoy.

Pure Fresh Organic Jersey Benne potato salad in whole mustard seed vinaigrette

• 1kg Pure Fresh Organic Jersey Benne potatoes
• 3 tablespoons white wine vinegar
• 2 tablespoons wholegrain mustard
• 1 small garlic clove
• 1/4 teaspoon plain salt
• 1/4 teaspoon honey
• 1/2 cup vegetable oil
• 6 rashers bacon
• 1 bunch flat leaf parsley

Cover the potatoes with water and bring to the boil. Turn to low and simmer the potatoes for 15 minutes or until they are just cooked. Drain and set aside.

Whisk together the vinegar, mustard, garlic, salt and honey. While still whisking, slowly pour in the oil until combined and thick in consistency.

In a medium sized frying pan, fry the bacon until crisp then drain on paper towels. Chop bacon roughly and set aside. Remove parsley stalks and chop leaves finely. Slice the potatoes and toss in the mustard vinaigrette along with the bacon and parsley.

Serve as an accompaniment to a main course or BBQ.

Serves 4

Organic Oamaru jersey bennes are distributed by Pure Fresh Organics throughout New Zealand supermarkets.

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Food photos and article © Genevieve Knights