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New potatoes with nori recipe

New potatoes with nori recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • New potato

From the same botanical family known as laver in Wales, slouk in Scotland and sloke in Ireland, nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

2 people made this

IngredientsServes: 4

  • 500 g (1 lb 2 oz) new potatoes
  • 30 g (1 oz) butter
  • grated zest and juice of 1/2 small lemon
  • 1 sheet toasted sushi nori, about 20 × 18 cm (8 × 7 in)
  • 2 tbsp snipped fresh chives
  • salt and pepper

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Put the new potatoes in a saucepan, cover with boiling water and bring back to the boil. Cook for 12 minutes or until they are just tender.
  2. Reserve 3 tbsp cooking water from the potatoes, then drain them and return them to the saucepan with the reserved water. Add the butter and lemon zest and juice. Turn the potatoes to coat them with the liquid.
  3. Use scissors to snip the sushi nori into fine strips. Sprinkle the nori over the potatoes and cover the pan. Cook over a low heat for 1–2 minutes or until the nori has softened. Add seasoning to taste. Sprinkle with the chives and serve immediately.

Some more ideas

*Sushi nori is rather like parchment paper in texture. Toasted or roasted sushi nori has been toasted briefly and seasoned. It is shiny and almost black in colour – untoasted nori is slightly paler (more green) in colour. To toast nori, pass the sheet over the flame of a gas hob, once on each side of the sheet, or lay the sheet on a rack in a grill pan and place under a preheated grill for a few seconds. The sheet will darken and give off its aroma very quickly – take care not to overcook the nori or it will burn. *Green beans go well with lemon and potatoes, and can be added to the dish or used to replace the nori. Snip 200 g (7 oz) French beans into short pieces and add them to the potatoes about halfway through the cooking: 4–5 minutes is sufficient time for cooking the beans. Drain and toss with the butter and lemon zest and juice. *Look out for yard-long or asparagus beans, which, as their name suggests, grow to an amazing length. Their flavour is similar to that of runner beans and they are good with the potatoes and nori. Prepare them as for green beans (above).

Plus points

*Nori is rich in vitamin A and minerals, including potassium, which helps to counteract the effects of sodium and keep blood pressure down. Nori also contains iron, zinc, copper and iodine. *New potatoes and lemon juice contribute vitamin C, which promotes absorption of iron from the nori.

Each serving provides

B12, A, B6, C, E, B1, B2, copper, iron, potassium, zinc

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

For me, nori has a strong and unpleasant taste which is impossible to disguise or attenuate (although I do try!) so I didn't enjoy this side dish. However, the potatoes themselves were nice with the chives and lemon, so I will probably try making this again, replacing the dreaded nori with green beans as suggested. I think it would be quite tasty, hence the 3 stars!-04 Jan 2013


15 Stellar New Ideas for New Potatoes

Coriander seeds, fennel seeds, and salt help flavor the crispy skin on these oven-baked potatoes.

This recipe is inspired by our love of the Spanish tapa Patatas Bravas &mdash crispy bites of potatoes sometimes served with a spicy tomato sauce. If you're not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper (or omit it altogether).

This potato salad gets a sophisticated kick from parsley and mint pesto, ricotta salata, and Kalamata olives it's warm, salty, and herbacious, the perfect spring side dish.

The thinly sliced collard greens in this salad are a delicious vehicle for all the goodies tossed with them: bacon, crumbled Stilton cheese, toasted walnuts, hard-boiled quail eggs, and roasted baby blue potatoes.

To make this super-simple side dish, Chef Mehmet Gürs roasts new potatoes until they're tender, then tosses them with a black-olive puree that coats them nicely &mdash and looks a lot like dirt.

Fry up leftover baked new potatoes with slab bacon and top them with fresh eggs for a hearty one-pan breakfast that's easy to make and sure to be a hit.

This simple side dish will quickly become one of your favorites butter adds to the natural creaminess of the baby potatoes and fresh herbs give the dish a pop of color and flavor.

Caviar lovers agree that the best presentations are the simplest. Here, the caviar is paired with creamy baked new potatoes and crème fraîche to highlight its natural saltiness.

Freshly dug, true "new" potatoes are so creamy and flavorful they hardly need any additional ingredients to make them spectacular. Here we tumble them with a bit of butter, tangy yogurt, scallions, and fresh, just-chopped parsley. If new potatoes are not available, use any small red potatoes.

These easy, bite-size appetizers pair grilled baby potatoes with a classic combination of smoked salmon, sour cream, and dill. And, this dish is quite economical since the salmon serves as a flavoring agent for the budget-friendly potato.

The skins of waxy red and gold potatoes wrinkle and become slightly crisp when roasted in a hot oven. Serve these shriveled potatoes on toothpicks so they can easily be dipped into the sweet and smoky romesco sauce.

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Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.

Using three types of potato turns this simple recipe into a colorful side dish.

New potatoes are a great addition to salad try them here with peppery arugula, roasted salmon, and a homemade mustard vinaigrette.


Salt-baked jersey royals with peas, mint and mustard

Robin Gill’s salt-baked jersey royals with peas, mint and mustard

Prep 10 min
Cook 45 min
Serves 4 as a side

Rock salt
500g jersey royals
50g butter
150g podded fresh peas (or frozen)
1 shallot, peeled and finely diced
1 tbsp wholegrain mustard
100ml single cream
1 bunch fresh mint, leaves picked and finely shredded

Heat the oven to 200C (180C fan)/390F/gas 6. Scatter a thin layer of rock salt on a baking tray and arrange the potatoes on top. Bake for 35-40 minutes, until cooked through.

Melt the butter in a pan, add the peas and cook, stirring, for two minutes. Stir in the diced shallot, mustard and cream, then add the potatoes and toss to coat. Off the heat, scatter over the fresh mint and serve.


Warm New Potatoes With Chopped Lemon and Mint

Marble-size potatoes are ideal for this preparation, allowing the maximum amount of sauce to cover the warm, freshly boiled potatoes. If you can find only larger potatoes, after boiling them, cut them into chunks no larger than the size of a walnut shell. I like the flavor of marjoram as a background player to lots of mint in this sauce, but if you don’t want to buy an extra herb, just use additional mint. Dill or parsley also make great substitutes for the marjoram, although obviously, they will not taste the same.

Fill a large pot two-thirds of the way full with water and bring to a boil over high heat. While waiting, clean the potatoes and halve any that are larger than the size of a walnut shell. Season the water with a couple large pinches of salt, then add the potatoes. Allow the water to return to a full boil, then reduce the heat to maintain a bare simmer. Cook the potatoes, stirring occasionally, until you’re able to easily pierce one with the tip of a paring knife, and when you lift it out of the water, the potato slides off easily, 20 to 30 minutes. Drain the potatoes and transfer to a bowl.

While the potatoes cook, make the mint sauce: Finely chop the mint, marjoram and garlic together, then scrape into a bowl. Using a microplane, finely grate the lemon’s zest into the bowl. Cut away the white pith and finely dice the lemon flesh, discarding any seeds. Scrape the chopped lemon flesh and any juice into the bowl, along with the olive oil, and stir to combine. Season with salt and pepper, and refrigerate the sauce until ready to use.

In a large serving bowl, combine the potatoes with two-thirds of the mint sauce and stir to coat evenly. Spoon the rest of the mint sauce over the potatoes and sprinkle with a hefty pinch of flaky salt before serving.


Although you have an entire collection of new potato recipes to choose from, these pesto-dressed potatoes are the only ones that you really, really need. Doused in homemade basil pesto, tossed with fine green beans and tenderstem broccoli and served with a perfectly cooked salmon fillet, new potatoes don’t get any better than this!

Learn more about the humble potato including how to store them, how to prepare them and when they’re in season at the Vegepedia.


Salt-Baked New Potatoes With Pink-Peppercorn Butter

Photograph by Heami Lee. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you’d boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.


Roasted Potatoes with Dill

Ingredients US Metric

  • 1/4 cup olive oil
  • 2 tablespoons (1 oz) butter, at room temperature, or substitute 2 tablespoons olive oil
  • 5 garlic cloves, chopped
  • 1 tablespoon dried dill
  • About 2 1/4 pounds potatoes*
  • Salt, to taste
  • A few sprigs fresh dill (optional)

Directions

Preheat the oven to 400°F (204°C).

In a large bowl, use a fork or whisk to beat together the oil, butter (or additional oil), garlic, and dill until well combined.

Peel the potatoes, if desired, and cut them into 1-inch (25-mm) chunks.

Add the potatoes to the bowl and toss to coat thoroughly with the butter mixture. Season lightly with salt.

Arrange the potatoes in a single layer on a rimmed baking sheet, lined with foil or parchment, if desired. Roast, tossing once or twice with a spatula at 20 minutes and again later to ensure even crisping, until golden brown and cooked through, 45 to 60 minutes.

Dump the potatoes into a large bowl. Season again with salt to taste and garnish with the fresh dill, if using. Originally published September 22, 2020.

Recipe Testers' Reviews

Nadine Bonda

I love these potatoes! They’re like crunchy little pillows of taste. My family and guests raved about them and each had several helpings. The few that were left over, I put in the toaster oven on broil the next day and they were almost as good as the first day. I made these potatoes as part of a small dinner party, so did the prep early so I could give my attention to other things.

I used white potatoes, peeled them in the morning, tossed them in the butter mixture, covered them, and let them sit on the counter until I was ready to roast them.

I love dishes that not only taste great but where I can get the prep done and not have to worry about them until I’m ready to pop them in the oven. These potatoes will become a new favorite.

K. Zimmerman

These are good. So good. Everyone went for seconds and would have gone for thirds if there was any left. The potatoes turned out perfectly browned and crisp on the outside with a nice, fluffy interior. The butter, olive oil, and garlic gave them loads of flavor and the dill provided a lovely earthy zip that made them even better. I made these two nights in a row. We will be making these again and again.

I used russet potatoes. This is a lot of butter and oil for the potatoes. I’m sure I could have tossed in a couple more. I melted the butter in the microwave before combining it with the oil. I only have a few days of the year where I might get room temperature butter that is spreadable. I turned them twice during cooking.

Dawn English

A perfect marriage of flavors—dill, roasted garlic and potatoes! I loved the simplicity of this dish and these roasted potatoes made a delicious side to the roasted chicken we served it with. I used very small 1- to 2-inch creamer potatoes and opted to leave them whole with skin on.

I streamlined the recipe by skipping a bowl altogether and worked directly onto a parchment-lined sheet pan. I love using parchment paper for easy clean up. While my oven was preheating, I placed the 2 tablespoons of butter on the sheet pan in the oven to warm. Once the butter was melted, I tossed the potatoes, olive oil, dried dill, and salt on the sheet pan with the butter and everything was beautifully incorporated. The potatoes took about 45 minutes to bake. Just as pictured, the dried dill and garlic did become brown, but the color didn’t compromise the fantastic flavor.

When making these again, I would use slightly less oil just to coat potatoes, as there was leftover oil on the sheet pan after potatoes were eaten. I did not have fresh dill on hand for garnish and it would have been a lovely finishing touch and garnish, but the flavor of the dried dill did come through. One tablespoon of dried dill for the recipe seemed like a lot, but it was perfect in the end. Surprisingly, I didn’t even miss my usual addition to potatoes of a grind of black pepper. I will definitely make this again.

I skipped the bowl step and found it uncecessary.

Merlyn Cafaro

I am always looking for a different potato recipe and this one was very good. I don't use dill very often and we really like the combination of dill and garlic. Cooked the potatoes just a little bit longer than stated just to make sure the potatoes would be nice and crisp. Made the potatoes along with the lemon chicken thighs and it was an easy meal to prep and cook with lots of flavors.

Roberta King

These are really good roasted potatoes. This recipe is certainly easy and the end product is quite good.

The garlic was just a bit more brown than I would prefer, but not burned. The timing is spot on—45 minutes yielded crisp outsides and fluffy insides. I found the main flavor profile to be of garlic, not dill. My dill was a brand new sealed bottle from Whole Foods. I used russet potatoes, extra virgin olive oil, and salted butter.

I will probably make these again using more dill than called for, and I might salt them a bit before baking, not just at the end.

Craig Relyea

Dill, garlic, butter, potatoes. What’s not to like with this combination? I used some red new potatoes for this recipe as I had just picked some up from the farmers market. Plus they’re pretty easy to peel. I usually keep the skins on as that’s where a vast majority of the nutrients reside but I did peel these.

I prepped the potatoes then let them soak in a big bowl of water for about an hour to remove some of the starch while the flavors of the butter, garlic and oil blended together. (I do not refrigerate my butter, keep it in a crock, so it’s always spreadable.) I dried the potatoes and then combined them with the butter mixture, giving them lots of tosses in the bowl.

I gave them a turn after about 25 minutes, as the taties were browning up nicely, and they were done in about 50 minutes. The dill makes for a nice change from the usual garlic roasted potatoes I tend to make. I usually parboil the potatoes and then give them a good shake in the colander to rough up all the edges, then toss with the dill and butter, and finish them up in the oven, which gives a greater roasted texture on the potato. I’ll do that next time using this dill butter blend. Enjoy.

Pam Kemp

What a great side dish for a quick meal! A grilled, sautéed, or baked entrée is the perfect match for this quick, flavorful side.

Gold potatoes in the B size are perfect for this dish. Cut them in quarters (no peeling) and add the remaining ingredients. Precision isn’t so important here, so adjust to your preferences. I wouldn’t recommend going low-fat on this one. Real butter adds a wonderful flavor as it cooks the garlic and dill and browns on the potatoes. This one definitely is a Taster’s Choice for the flavor, versatility, ease of preparation and cleanup, and easy-to-obtain ingredient list.

I covered a sheet pan with nonstick foil for this one. Easy cleanup.

Tips & Ideas
Could add crushed red pepper flakes for more zip
Could add cumin for a southwest twist
Mixed-color potatoes would be attractive

Anna Scott

Potatoes roasted with butter and dill?! I can't think of a better flavor combo for potatoes. The butter gives the baby potatoes flavor while the olive oil gives it the protection in the oven from the high heat. I have never used the combo of fresh and dried dill in a dish and it really added an intensity and depth-of-flavor.

I served these potatoes as a side to homemade salmon-black bean burgers flavored with harissa.

With a cooking time of 45 minutes, the potatoes were a lovely shade of brown. These potatoes would be a lovely addition to a classic Niçoise salad or to a simple roast chicken even.

Jack V.

This recipe turns out some damn good potatoes. While almost any vegetable tastes better roasted, there's something magical about roasting potatoes, where these dense little nuggets get golden blistered exteriors and silken, cloud-like centers. The texture on these potatoes was perfect, and even though I imagine they would be a great complement to a roast chicken or something else, don't let anyone shame you out of just making these for dinner and eating them right out of the pan. Treat yourself. I did!

I would suggest adding some salt at the beginning so less is needed at the end. Sure, you could do all your salting at the end but I think it would permeate the potatoes better if started at the beginning. Being forever fearful that my potatoes would burn or stick to the pan, I turned my potatoes at the 20- and the 40-minute mark. Just a turn with the spatula to help them crisp on all sides for gorgeously even color and so the hot garlic oil would baste them.

Finally, my dried dill was a little on the old side and not as fragrant as I'd like in the finished product, so I decided to mince some of the fresh dill I intended to use as a garnish and toss it with the potatoes hot from the oven. The garlic oil sizzled the fresh dill, releasing all the fragrance and taking the raw edge off. They clung to the potatoes like little flavor magnets and I will absolutely be making them with this tweak again and again.

Jenny Latreille

I knew immediately that I would love this recipe based on the ingredients and preparation. And I really, really love being right— almost as much as I loved these potatoes.

The recipe is easy to follow and doesn't require a lot of ingredients the time commitment is the only thing standing between you and Tuesday night dinner. I suspect that these could be cooked faster, at a higher temperature, but it wouldn't be the same. The low and slow method gives these potatoes a texture unlike other roasties— the insides are creamier than usual while the outsides still get nice and crisp.

I used a lot of dried dill and finished them with fresh, as suggested. The combination of both adds a nice, if subtle, touch. I served these with sour cream but I feel like they didn't need it as they were already creamy and buttery.

I used mini russet potatoes and I cooked them for 55 minutes they were crisp and golden at that point.

This served 4 with NO leftovers!

Susan Hall

I like potatoes but I don't like my potatoes to be boring, dry, or just okay. These potatoes were so much more than just okay. I have to admit, I wasn't expecting them to taste so good, but they were delicious.

I used russet potatoes. My potatoes were done after 50 minutes. They were just the right amount of crisp on the outside with an almost creamy soft middle. The seasoning was the perfect amount. It wasn't too little nor too much. The only thing that I would do differently next time is add a little salt prior to cooking. This yielded 6 servings.

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Comments

Using garlic in water or oil instead of fresh will help to alleviate over browning. Great recipe. Thanks.


New potatoes with pickled samphire and sorrel recipe

The salty and sharp pickled samphire punctuates the waxy, mellow potatoes in this recipe, while the extraordinary citrus flavour of sorrel enlivens things further.

Don&rsquot be tempted to mix the sorrel leaves with the potatoes before the spuds are cool, or too long before you intend to eat the dish, as they&rsquoll dull in both colour and taste. The samphire pickling takes just a few minutes, though you could do this up to two days in advance (and if you do that, this becomes a 15&ndash30 minute side).

Recipe from On The Side by Ed Smith (Bloomsbury Publishing, £20).

Ingredients

  • 600 g new potatoes, such as Jersey Royals or Ratte, halved
  • 100 g sorrel
  • 3 tbsp cold-pressed rapeseed oil
  • 1 pinch sea salt and freshly ground black pepper
  • 21.2 oz new potatoes, such as Jersey Royals or Ratte, halved
  • 3.5 oz sorrel
  • 3 tbsp cold-pressed rapeseed oil
  • 1 pinch sea salt and freshly ground black pepper
  • 21.2 oz new potatoes, such as Jersey Royals or Ratte, halved
  • 3.5 oz sorrel
  • 3 tbsp cold-pressed rapeseed oil
  • 1 pinch sea salt and freshly ground black pepper
  • 70 g samphire
  • 130 ml white wine vinegar
  • 40 g caster sugar
  • 2 tsp yellow mustard seeds
  • 2.5 oz samphire
  • 4.6 fl oz white wine vinegar
  • 1.4 oz caster sugar
  • 2 tsp yellow mustard seeds
  • 2.5 oz samphire
  • 0.5 cup white wine vinegar
  • 1.4 oz caster sugar
  • 2 tsp yellow mustard seeds

Details

  • Cuisine: British
  • Recipe Type: Side
  • Difficulty: Medium
  • Preparation Time: 35 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. To pickle the samphire, bring a pan of water to the boil and blanch the samphire for 1 minute. Drain and cool under running water or in an ice bath, drain well again, then put the samphire in a jar or container with a lid into which it fits snugly.
  2. Dry the saucepan, then add the vinegar, sugar and mustard seeds. Bring to a gentle simmer over a low-medium heat to dissolve the sugar.
  3. Let this cool for 15 minutes, then pour it over the samphire.
  4. Cover and leave at room temperature for at least 1 hour before refrigerating until required (and for up to 2 days). When you need it, drain the samphire through a sieve, reserving the pickling liquor and mustard seeds.
  5. To make the potato salad, put the potatoes in a medium-large pan and cover them with 2&ndash3 times their volume of cold water.
  6. Add a good pinch of salt, bring to the boil and simmer gently for 15&ndash20 minutes, or until the potatoes are tender all the way through. Drain and rinse under running water until cool.
  7. Put the potatoes in a large bowl and add the pickled samphire, the mustard seeds from the pickling liquor and the sorrel leaves.
  8. Make a dressing by combining 2 tablespoons of the pickling liquor with the oil and plenty of black pepper. Pour this over the potatoes and toss.
  9. Check for seasoning and add salt if necessary, though remember the samphire provides occasional salty kicks.

This recipe from On The Side by Ed Smith (Bloomsbury Publishing, £20). Photography by Joe Woodhouse.

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New Potatoes with Herbs and Anchovy Butter

  • wheat-free
  • peanut-free
  • shellfish-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • alcohol-free
  • Calories 141
  • Fat 6.0 g (9.2%)
  • Saturated 3.7 g (18.5%)
  • Carbs 19.9 g (6.6%)
  • Fiber 2.5 g (10.2%)
  • Sugars 0.9 g
  • Protein 2.7 g (5.4%)
  • Sodium 837.0 mg (34.9%)

Ingredients

finely chopped parsley (or dill, mint, or a mixture of herbs)

Additional salt, if needed

Instructions

Place the potatoes, water and salt in a medium pot with a lid and bring to a boil over medium-high heat. Lower heat and simmer uncovered for 10-15 minutes, or until the tip of a knife pierces easily through one of the larger potatoes.

While the potatoes are simmering, place the butter and anchovy in a small bowl. Use a fork to mash them together, until the anchovy is in small flecks throughout the butter.

When the potatoes are done cooking, drain them in a colander and return them to the still-warm pot. Add the anchovy butter and herbs, and cover pot. Move pot around in a circular motion, so that the potatoes tumble around and are coated completely in the butter and herbs. Depending on the saltiness of your anchovy, you may need to add more salt. Taste a potato and add 1/4 teaspoon salt (or more) if needed. Serve warm.

Recipe Notes

Fingerling or another type of small, creamy potato can be substituted for new potatoes.


Veggie Nori Rolls

  • shellfish-free
  • low-carb
  • fish-free
  • alcohol-free
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • egg-free
  • high-fiber
  • soy-free
  • wheat-free
  • red-meat-free
  • Calories 276
  • Fat 18.4 g (28.3%)
  • Saturated 7.1 g (35.3%)
  • Carbs 15.8 g (5.3%)
  • Fiber 8.7 g (35.0%)
  • Sugars 4.1 g
  • Protein 17.5 g (35.0%)
  • Sodium 488.6 mg (20.4%)

Ingredients

hummus, tahini, or cashew cheese

sweet pea shoots or sprouts

small Persian cucumber, cut into matchsticks

Instructions

Arrange the nori sheet on a work surface with the long edge close to you. Spread the hummus in a thin layer over the nori sheet. Layer the pea shoots, carrots, cucumber sticks, and avocado on top of the bottom one-third of the nori sheet. Sprinkle with lemon juice and season with salt to taste.

Gently but firmly, roll the edge closest to you toward the center of the nori wrap, carefully rolling a sushi-like roll. (Note: a bamboo sushi mat makes this easier. Doing it freehand requires some practice.)