Recipe: New Potatoes with Seaweed

Name: New Potatoes with Seaweed
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g (17.75 oz) new potatoes from Ré or Noirmoutier, just wiped dry; 1 handful of coarse sea salt or 5 liters (5.25 qt) of seawater; 50 g (1.75 oz) organic dried seaweed or 100 g (3.5 oz) fresh seaweed; 100 g (3.5 oz) good half-salted butter (churned or other); Fleur de sel

By chef patrick Asfaux 3.7/5 (11 reviews) · 🍳 24 made it

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

500 g (17.75 oz) new potatoes from Ré or Noirmoutier, just wiped dry
1 handful of coarse sea salt or 5 liters (5.25 qt) of seawater
50 g (1.75 oz) organic dried seaweed or 100 g (3.5 oz) fresh seaweed
100 g (3.5 oz) good half-salted butter (churned or other)
Fleur de sel

Step-by-step directions

1 In a couscous steamer or steamer pot, pour 5 liters (5.25 qt) of water, add the seaweed and coarse salt (or seawater).

2 In the upper part, place your potatoes, cover, and cook for 20 minutes after boiling, then turn off the heat.

3 Bring your potatoes to the middle of the table with your guests and place a little half-salted butter and a few grains of fleur de sel on each slice as you taste it.

4 This technique is my own. You can do the same with carrots or small spring turnips, for example.