Late to the party I know, but not ever living or cooking directly from the coast, I’m loving learning about seaweed in Norway.
Simply baking potatoes in fresh bladder wrack seaweed with a generous casting of @lofotenseaweed Smoked Salt, a mix of sea salt and wood smoked Winged Kelp, turned the ordinary into extraordinary.
In Australia, you can recreate this by using dried Nori. Below is an amended version from the original by Adam Liaw.
There’s also fantastic information about seaweed in Australia by the brilliant Milkwood Team .
Ingredients
1kg baby potatoes, scrubbed clean
2 tsp salt, plus extra for seasoning
2 sheets nori
2 cloves garlic, crushed
100 g butter, softened
2 tbsp finely chopped parsley
Method
- 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- Test the potatoes with a small, sharp knife and if the knife can be inserted to the centre and withdrawn easily, they’re cooked.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.
