Potatoes With Sea Vegetables

Be the first to review
READY IN: 30mins
Recipe by dicentra

Sunset, JANUARY 2010

Ingredients Nutrition

  • 2 lbs yukon gold potatoes, unpeeled, cut into 2-in . chunks
  • about 1/4 tsp. kosher salt
  • 12 ounce dried wakame seaweed, pieces broken into roughly 2-in . chunks or 12 ounce wakame seaweed, flakes
  • 1 onion, quartered and cut into 1/4-in . slices
  • 3 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1 ounce dried dulse seaweed, torn into small pieces


  1. Put potatoes in a medium pot and add just enough water to cover, plus a pinch of salt.
  2. 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.
  3. Meanwhile, in a large frying pan, sauté onion in oil over medium-high heat until softened, about 6 minutes.
  4. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a