Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen
Potatoes and dulse both hold time honoured places of importance in the Irish diet and the combination possibilities of these two ingredients are practically endless. Here is another delicious variation.
Yields: 6 servings
1 kg potatoes, preferably waxy
A pinch Sea salt
6 tbsp olive oil
bunch of scallions, chopped finely
2 tbsp mustard seeds
1/2 tsp turmeric
small bunch of flat leafed parsley, rinsed and chopped
A generous spoonful of Dulse, chopped roughly. Add To Cart
If the potatoes are new, scrub them clean leaving the skin on, otherwise peel and chop them to a uniform size of about 2.5cm (1 inch) cubes. Place them in a pan with enough water to cover, and bring to the boil. Add a pinch of sea salt and simmer very gently for 15 - 20 minutes until the potatoes are cooked through but still firm and holding their shape. Drain in a colander and set aside.
Wash the saucepan and dry thoroughly, pour in the olive oil, heat over a moderate heat and add the finely chopped scallions and the mustard seeds.
Stir gently until the contents of the saucepan begin to sizzle, then remove from the heat and add the turmeric.
Return to a low heat and add the potatoes to the spices, tossing gently until they are coated with the mixture. Add the dulse and parsley, and serve warm.