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New Potatoes with Dillisk Butter

This seaweed butter is a delicious accompaniment to floury potatoes, otherwise enjoy them with lots of good Irish butter.

Serves 4-5

2lbs (900g) new potatoes e.g., Home Guard, British Queens (the variety we grow is Colleen)

2 pints (1.2 litres/5 cups) seawater or 2 pints (1.2 litres/5 cups) tap water plus 1 teaspoon salt

a sprig of seaweed if available

Bring the seawater to the boil. Scrub the potatoes. Add salt if using tap water and a sprig of seaweed to the water, and then add the potatoes. Cover the saucepan, bring back to the boil and cook for 15-25 minutes or until fully cooked depending on size.

Drain and serve immediately in a hot serving dish with dillisk butter.

Note

It’s vitally important for flavour to add salt to the water when cooking potatoes.

Dillisk Butter

110g (4oz/1 stick) butter

1-2 tablespoons (1 1/4 – 2 1/2 American tablespoons) of chopped dillisk

This seaweed butter is a delicious accompaniment to floury potatoes, otherwise enjoy them with lots of good Irish butter.

This is a recipe by
Darina Allen
View all my recipes

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