Fried Spring Potatoes with Cheese and Nori Seaweed

Fried Spring Potatoes with Cheese and Nori Seaweed

Crispy and light fried new potatoes are enhanced by the rich taste of Parmesan cheese and fragrant ao-nori seaweed. This easy recipe looks fresh and spring-like, too.

Ingredients: 4 to 5 servings

New potatoes (small ones if possible)
500 g
Vegetable oil
As needed
For the sauce:
200 ml
Soup stock granules
1 teaspoon
1 tablespoon
a pinch
2 pinches
1 teaspoon
The toppings:
To taste
Parmesan cheese
To taste
To taste


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

Story Behind this Recipe

This is an easy new potato recipe.