The Global Kitchen

Jim isn't always the most adventurous eater so I "neglected" to tell him I was making potatoes with seaweed. After he had a bite and said they were good I did tell him and he hesitated and continued to devour them. He did say the wakame was a bit chewy but overall it was a hit.

I thought it was really good and this was my first non-sushi seaweed experience. We had it with grilled chicken and a green salad. Since I now have seaweed and potatoes in the pantry I'll be making it again soon. Sea vegetables are a very rich source of vitamins A, E and iodine.

The recipe is from the January 2010 issue of Sunset Magazine

Potatoes with Sea Vegetables

Time: 25 minutes

Yield:  Serves 4 to 6

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

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.

*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.

Note: Nutritional analysis is per serving.
CALORIES 207 (29% from fat); FAT 6.9g (sat 1g); CHOLESTEROL 0.0mg; CARBOHYDRATE 32g; SODIUM 322mg; PROTEIN 4.9g; FIBER 5.7g

Sunset, JANUARY 2010