Potatoes With Sea Vegetables

Sunset, JANUARY 2010

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  lbs yukon gold potatoes, unpeeled, cut into 2-in . chunks
•  about 1/4 tsp. kosher salt
• 1⁄2 ounce  dried  wakame seaweed, pieces broken into roughly 2-in . chunks or 1⁄2 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

Directions

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.