New potatoes with seaweed and garlic butter

Adam Liaw
New potatoes with seaweed and garlic butter.
New potatoes with seaweed and garlic butter. Photo: William Meppem

Sweet, tender potatoes cooked in their skins already have a delicious flavour, but dress them up with a savoury butter and they're fit for everything from a casual picnic to an elegant dinner.


1kg new potatoes, scrubbed clean

2 tsp salt, plus extra for seasoning

2 sheets nori

2 cloves garlic, crushed

60g butter, softened

2 tbsp finely chopped parsley


Place the potatoes in a large pot and cover with cold water. Add salt and bring the water to a simmer. Simmer for about 15 minutes, until the potatoes are tender. Test the potatoes with a small, sharp knife and if the knife can be inserted to the centre and withdrawn easily, they're cooked.

While the potatoes are boiling, process the nori in a small food processor to a fine powder, then mix well with the garlic, butter and half the parsley. Drain the potatoes and toss with the butter. Season with salt to taste, scatter with additional parsley and serve. 

Serve with baked snapper with dill cream and burnt onion.

Tip: Flavoured butters are a time-saving revelation in the kitchen. Always make extra and stick any leftovers in the freezer, wrapped in baking paper and in a press-seal bag. You'll find a use for it soon enough.