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Potatoes with Sea Vegetables





Yields
Serves 4 to 6



Total Time
25 mins

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.

Potatoes with Sea Vegetables




Photo: Thomas J. Story; Styling: Karen Shinto
 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
Step 1
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.

Step 2
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.

Step 3
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 (ohsv.net or 707/937-1923) in Mendocino, California.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 207Calories from Fat 29
% Daily Value *
Total Fat 6.9g11%

Saturated Fat 1g5%
Cholesterol 0.0mg0%
Sodium 322mg14%
Total Carbohydrate 32g11%

Dietary Fiber 5.7g23%
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.