Baked new potato pebbles & seaweed mayonnaise

Baked new potato pebbles & seaweed mayonnaise

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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
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Ingredients

  • 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 ocado.com)
    Seaweed

    Seaweed

    see-weed

    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
    Seaweed

    Seaweed

    see-weed

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

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

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

Method

  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.

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