New Potatoes with Nori

Did You Know? Nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets, in natural food stores and Oriental grocery stores. It is most frequently used for wrapping around sushi.

Number of servings : 4

Prep time: 5 minutes

Cooking time: 15 minutes

Type of meal : | Side Dishes | Side Dishes

Special diet :


500g new potatoes
2 tablespoons butter
Grated zest and juice of d small lemon
1 sheet toasted nori, about 20 x 18 cm
2 tablespoons snipped fresh chives
Salt and fresh-ground black pepper


  1. Put the new potatoes in a saucepan, cover with boiling water, and bring back to a boil, over high heat. Boil until they are just fork-tender, 12 minutes.
  2. Reserve 3 tablespoons cooking water from the potatoes, then drain them and return them to the saucepan with the reserved water. Add the butter and lemon zest and juice. Turn the potatoes to coat them with the liquid.
  3. Use scissors to snip the nori into fine strips. Scatter the nori over the potatoes and cover the pan. Simmer over low heat until the nori is soft, 1 to 2 minutes. Add seasoning to taste and sprinkle with the chives.

Cooking Tips

Roasted Nori

Nori is rather like parchment paper in texture. Toasted or roasted nori has been toasted briefly and seasoned. It is shiny and almost black in colour—untoasted nori is slightly paler (more green) in colour. To toast nori, pass the sheet over a gas flame, once on each side of the sheet, or lay the sheet on a rack in a broiler pan and place under a preheated broiler a few seconds. The sheet will darken and give off its aroma very quickly—take care not to overcook the nori or it will burn.

Put In Some Bean

Green beans go well with lemon and potatoes, and can be added to the dish, or used to replace the nori. Cut 200g of green beans into short pieces and add them to the potatoes about halfway through the cooking: 4 to 5 minutes is sufficient time for cooking the beans. Drain and toss with the butter and lemon zest and juice.

Nutritional information: