Bluff has oysters, Central Otago has stone fruit and North Otago has new potatoes.
Almost every area has a culinary speciality and one of ours is the not so humble late spring/early summer spud.
Laugh if you want to, but it you haven’t tasted North Otago new potatoes you’ve missed a treat.
For most of the year I could take or leave potatoes and if I wasn’t cooking for others I’d leave them off the menu more often that not.
But in late spring and early summer the locally grown Jersey Bennies ripen and they are delicious.
Rub the dirt off under running water, put in a pot, cover with water, add mint, bring to the boil, turn the heat off and leave them on the element until they are tender.
Serve warm or cold.