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Potatoes with Sea Vegetables

Photo: Thomas J. Story; Styling: Karen Shinto
Total time 25 mins
Yield Serves 4 to 6
The sea vegetables in this recipe are two types of dried seaweed. Full of minerals and low in calories, it's the perfect addition to this hearty potato dish.


  • 2 pounds Yukon Gold potatoes, unpeeled, cut into 2-in. chunks
  • About 1/4 tsp. kosher salt
  • 1/2 ounce dried wakame pieces, broken into roughly 2-in. chunks, or wakame flakes*
  • 1 white or yellow onion, quartered and cut into 1/4-in. slices
  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 ounce dried dulse*, torn into small pieces

Nutrition Information

  • calories 207
  • caloriesfromfat 29 %
  • protein 4.9 g
  • fat 6.9 g
  • satfat 1 g
  • carbohydrate 32 g
  • fiber 5.7 g
  • sodium 322 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put potatoes in a medium pot and add just enough water to cover, plus a pinch of salt. Bring to a boil, covered; add wakame, reduce heat to low, and simmer until potatoes are tender when pierced with a knife, about 20 minutes. Drain, saving about 1/2 cup cooking liquid.

  2. Meanwhile, in a large frying pan, sauté onion in oil over medium-high heat until softened, about 6 minutes. Add garlic and dulse; reduce heat to medium and cook, stirring often, 3 minutes more. Add potatoes and heat for a few minutes, stirring gently to combine. Pour in some cooking liquid to moisten if you like. Season with salt to taste.

  3. *Find wakame at Whole Foods Markets or Japanese markets; dulse is available at Whole Foods (both are types of dried seaweed). Or order them from Ocean Harvest Sea Vegetable Company ( or 707/937-1923) in Mendocino, California.

  4. Note: Nutritional analysis is per serving.