This is quite easy to prepare and all the required ingredients are easily available at home. Great recipe for kids and even for elders. http://www.thertastore.com
Potatoes with Sea Vegetables
Photo: Thomas J. Story; Styling: Karen Shinto
Time: 25 minutes
Yield: Serves 4 to 6
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Amount per serving
- Calories: 207
- Calories from fat: 29%
- Protein: 4.9g
- Fat: 6.9g
- Saturated fat: 1g
- Carbohydrate: 32g
- Fiber: 5.7g
- Sodium: 322mg
- Cholesterol: 0.0mg
- 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
- 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.
- *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.
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