Name: Baked new potato pebbles & seaweed mayonnaise
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 as a starter
Ingredients: 20 baby new potatoes scrubbed if muddy but skins left on; 200g plain flour plus extra for dusting; 2 medium egg whites; 2 tbsp seaweed flakes (we use Mara Seaweed Dulse, available from ocado.com); 1 egg yolk; 1/2 tsp Dijon mustard; 150g rapeseed oil; 2 tsp seaweed flakes; 1/2 lemon juiced

Home
Recipes
Baked new potato pebbles & seaweed mayonnaise

Baked new potato pebbles & seaweed mayonnaise

Barney Desmazery

Save recipe

4 as a starter

More effort

Prep: 50 mins

Cook: 40 mins

A star rating of 4 out of 5.1 ratingRate

loading...

This new way of cooking potatoes intensifies their natural flavour as they cook in their own steam. The water biscuit-like crust is ideal for dipping in mayo

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Brown butter basted radishes

A star rating of 5 out of 5.2 ratings

Purple sprouting broccoli with preserved lemon dip

A star rating of 5 out of 5.1 rating

Spinach with pine nuts & garlic

A star rating of 4.7 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

20 baby new potatoes

scrubbed if muddy but skins left on

For the pebble pastry

200g plain flour

plus extra for dusting
2 medium egg whites
2 tbsp seaweed

flakes (we use Mara Seaweed Dulse, available from ocado.com)

For the seaweed mayonnaise

1 egg yolk
1/2 tsp Dijon mustard
150g rapeseed oil
2 tsp seaweed

flakes
1/2 lemon

juiced

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal652
fat40g
saturates3g
carbs60g
sugars2g
fibre6g
protein11g
salt7.5g

Method

step 1

Heat oven to 180C/160C fan/ gas 4. To make the pastry, tip all the ingredients, plus 2 tbsp salt, into a food processor and pulse to mix. Add up to 50ml water, splashing it in gradually and continuing to pulse, until the dough sticks when you pinch it.
step 2

Roll out the pastry on a floured surface to the thickness of a £1 coin – it should be quite stiff. Cut out 20 circles using a 7cm biscuit cutter (re-rolling the trimmings if needed) and neatly encase each potato, stretching the pastry a little if you need to so that the potatoes are completely encased. Arrange the potatoes on a baking tray and bake for 40 mins until the pastry is solid and the potatoes are soft when prodded with a skewer – the potatoes will stay hot for 15 mins.
step 3

While the potatoes are baking, make the mayo. Tip the egg yolk and mustard into a bowl with some seasoning and blitz together using an electric whisk, while very gradually pouring in the oil until you have a thick mayo. Add the seaweed and lemon juice.
step 4

Serve the potatoes in a pile with a bowl of mayo on the side. To eat, simply crack open the pebble and dip the hot potato into the mayo – dip and eat the pastry too, if it’s to your taste.

Recipe from Good Food magazine, April 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now