Baked new potato pebbles & seaweed mayonnaise

Baked new potato pebbles & seaweed mayonnaise

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 50 mins Cook: 40 mins

More effort

4 as a starter

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal652
  • fat40g
  • saturates3g
  • carbs60g
  • sugars2g
  • fibre6g
  • protein11g
  • salt7.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 20 baby new potatoes, scrubbed if muddy but skins left on
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

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



    No matter what the shape or size, and whatever their colour,

For the seaweed mayonnaise

  • 1 egg yolk
  • ½ tsp Dijon mustard
  • 150g rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tsp seaweed flakes



    No matter what the shape or size, and whatever their colour,

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jun, 2018
It worked really well but need 50% more pastry. It worked just as it said, I didnt use seaweed as it seemed a bit wasteful just used mixed herbs and made my own vegan mayo to go with. It was a good talking point as a nibble and as it could all be done in advance was super easy in the evening. It does take some time but I will be doing it again. Was fun.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?