Fried Spring Potatoes with Cheese and Nori Seaweed Recipe

Name: Fried Spring Potatoes with Cheese and Nori Seaweed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams New potatoes (small ones if possible); 1 Vegetable oil; 200 ml Water; 1 tsp Soup stock granules; 1 tbsp Sake; 1 pinch Sugar; 2 pinch Salt; 1 tsp Katakuriko; 1 Aonori; 1 Parmesan cheese; 1 Pepper

Servings: persons

500 grams New potatoes (small ones if possible)
1 Vegetable oil
200 ml Water
1 tsp Soup stock granules
1 tbsp Sake
1 pinch Sugar
2 pinch Salt
1 tsp Katakuriko
1 Aonori
1 Parmesan cheese
1 Pepper

1
Wash the new potatoes well.
2
On a heatproof dish with the skins on, cover with plastic wrap and microwave for 10 minutes.
3
Dry the potatoes well with paper towels.
4
In a pan, heat the potatoes in enough oil so that the potatoes are immersed in 1cm of oil.
5
Set the heat to medium.
6
Fry the potatoes while rolling them around for 4-5 minutes until browned.
7
Drain the oil well with paper towels.
8
Put the sauce ingredients in a small pot over medium heat, and boil while stirring until thickened.
9
Coat the cooked new potatoes.
10
Transfer the potatoes and the sauce to a serving plate.
11
Top with aonori seaweed powder, grated Parmesan cheese, and pepper.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 grams New potatoes (small ones if possible), 1 Vegetable oil, 200 ml Water, 1 tsp Soup stock granules, and more.

Yes, Fried Spring Potatoes with Cheese and Nori Seaweed falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Spring Potatoes with Cheese and Nori Seaweed

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