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Photo: Thomas J. Story; Styling: Karen Shinto Photo by: Photo: Thomas J. Story; Styling: Karen Shinto

Potatoes with Sea Vegetables

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.

Sunset JANUARY 2010

  • Yield: Serves 4 to 6
  • Total: 25 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Potatoes with Sea Vegetables Recipe

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