Recipe by bluemoon downunder
A tasty accompaniment to steamed fish, grilled or BBQd meats, which is also low in those fats which are bad for you. The sunflower seeds add texture and crunch as well as a good dose of energy-giving vitamin B1, a vitamin essential to all Zaar addicts spending long hours on the computer. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers.
Top Review by breezermom
I followed the recipe exactly, except I only used one red onion. Even so, the onion totally overpowered the potatoes....I had more red onions than potatoes just using one! (I suggest a measurement on the onions, instead of a number of onions) Otherwise, I made as posted. Unfortunately I couldn't even taste the sunflower seeds because of the overwhelming taste of the red onions. I hate to leave an unfavorable review, but no one at my dinner ate these potatoes. So sorry. Made for TYM Tag.
- 350 g waxy potatoes
- 2 red onions
- 3 garlic cloves
- 1 tablespoon olive oil
- 2 tablespoons sunflower seeds
- 2 tablespoons fresh flat leaf parsley, finely chopped, plus a few unchopped sprigs for garnish
- 1 small lemon, juice of
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Wash, peel and finely dice the potatoes into small even-sized dice. Peel and chop the onions, and peel and finely chop the garlic.
- Heat the oil in a large, non-stick pan or wok, then add the potatoes, onion and garlic, and sauté for 15 minutes, stirring frequently, until the onions and garlic have softened and the potatoes are fully cooked.
- Stir the sunflower seeds, chopped parsley and lemon juice into the pan or wok, season to taste, and toss the mixture until all the ingredients are thoroughly combined and heated through.
- Garnish with the reserved parsley and serve.