- 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
- 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
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.
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.
*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 (ohsv.net or 707/937-1923) in Mendocino, California.
Note: Nutritional analysis is per serving.