New potatoes with nori

New potatoes with nori

5saves
20min


2 people made this

About this recipe: 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. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Norma MacMillan

Ingredients
Serves: 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

Method
Prep: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 (1)

pieppiep
0

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

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