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.