Baked new potato pebbles & seaweed mayonnaise
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- 4 as a starter
Skip to ingredients
Ingredients
- 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
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.
