Baked New Potatoes in a Crispy Crust with Seaweed Mayonnaise

• new potatoes↗20

  cleaned of dirt, skin left on

• plain flour↗200g g

  plus extra for dusting

• egg whites↗2 середніх
• seaweed2 ст. л. tbsp

  flakes (using Mara Seaweed Dulse, available on ocado.com)

• egg yolk↗1
• Dijon mustard tsp
• rapeseed oil↗150g g
• seaweed2 ч. л. tsp

  flakes

• lemon

  juice

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C with convection / gas 4). Prepare the dough: in a food processor combine all dry ingredients, add 2 tbsp salt, switch to pulse mode and mix several times. Gradually pour in 50 ml water, sprinkling it, and continue mixing until the dough becomes sticky when pressed with fingers.

2. 2

   Roll out the dough on a flour‑dusted surface to a thickness of about 2 cm (coin size). It should be fairly firm. Cut 20 circles with a 7 cm diameter (roll out leftovers if needed). Carefully wrap each potato, stretching the dough slightly so it is fully covered. Place the nuggets on a baking tray and bake for 40 minutes, until the dough hardens and the potatoes become tender when pierced with a skewer. After baking, let them rest for another 15 minutes in a warm place.

3. 3

   While the potatoes bake, prepare the mayonnaise. In a bowl whisk the egg yolk and Dijon mustard, add a pinch of spices and gradually drizzle the rapeseed oil until a thick emulsion forms. Stir in the seaweed and the juice of half a lemon.

4. 4

   Place the cooked potatoes on a plate and serve with a bowl of mayonnaise. To eat, break the nugget and dip the hot potato into the mayo; optionally dip the dough as well.