Potatoes with Sea Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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