Ingredients
| 1kg baby potatoes, scrubbed | |
| 2 teaspoons olive oil | |
| 2 cloves garlic, crushed | |
| 1 tablespoon dulse flakes | |
| 1 teaspoon fresh lemon juice | |
| ½ teaspoon gluten-free soy sauce | |
| 100g butter softened |
This umami butter brings a little something special to cooked baby potatoes, but it’s equally as good spread onto a nice slice of bread too. Karengo fronds (finely chopped) can also be
used in place of dulse.
Instructions
| 1. | Put the potatoes into a medium saucepan, cover with cold water and add a teaspoon of fine sea salt. |
| 2. | Bring to the boil, then reduce to a simmer for 10-15 minutes or until cooked (if they’re really small, check after about 8-10 minutes). |
| 3. | Drain well, stir through as much or as little dulse butter as you’d like, then serve hot. |
| 4. | FOR THE DULSE BUTTER |
| 5. | To make the dulse butter, heat the olive oil in a small frying pan over medium-high heat. |
| 6. | Cook the garlic, stirring for 30 seconds or until tender but not overly coloured. |
| 7. | Remove from the heat, add dulse flakes, lemon juice and soy sauce and set aside until cool. |
| 8. | Stir through the softened butter. |
| 9. | This makes probably twice as much butter as is needed for this recipe, so store any excess in the fridge for up to 1 week. |
Recipes, food styling & photography Emma Galloway
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