Skin-on red-jacket potatoes really well cooked, then roughly, violently mashed – but not too much.
Freshly ground black pepper.
Handful of medium-chopped flat-leaf parsley.
LOTS of virgin olive oil.
Franfkurts from Slavonija Continental Butchers.
These franks, by the way, are very tasty and juicy, but rather loosely structured, making them more like a sausage than the usually tightly bound franks.
That may make them even better when pan-fried, rather than merely boiled.