1kg baby potatoes, scrubbed
2 teaspoons olive oil
2 cloves garlic, crushed
1 tablespoon dulse flakes
1 teaspoon fresh lemon juice
½ teaspoon gluten-free soy sauce
100g butter softened

This umami butter brings a little something special to cooked baby potatoes, but it’s equally as good spread onto a nice slice of bread too. Karengo fronds (finely chopped) can also be
used in place of dulse.


1.Put the potatoes into a medium saucepan, cover with cold water and add a teaspoon of fine sea salt.
2.Bring to the boil, then reduce to a simmer for 10-15 minutes or until cooked (if they’re really small, check after about 8-10 minutes).
3.Drain well, stir through as much or as little dulse butter as you’d like, then serve hot.
5.To make the dulse butter, heat the olive oil in a small frying pan over medium-high heat.
6.Cook the garlic, stirring for 30 seconds or until tender but not overly coloured.
7.Remove from the heat, add dulse flakes, lemon juice and soy sauce and set aside until cool.
8.Stir through the softened butter.
9.This makes probably twice as much butter as is needed for this recipe, so store any excess in the fridge for up to 1 week.

Recipes, food styling & photography Emma Galloway

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