Baked New Potato Pebbles & Seaweed Mayonnaise
Welcome to the world of deliciousness with this easy-to-make Baked New Potato Pebbles & Seaweed Mayonnaise recipe. This delicious dish is packed with nutritious goodness and is perfect for a quick lunch or dinner. The combination of the crunchy potato pebbles and the creamy mayonnaise will tantalize your taste buds. Plus, the addition of seaweed gives this dish a unique taste that will leave you wanting more.
- 4 large new potatoes
- 4 tablespoons of mayonnaise
- 2 tablespoons of seaweed flakes
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of black pepper
- Salt to taste
- Preheat the oven to 375°F.
- Wash and scrub the potatoes until clean.
- Cut the potatoes into small pebble-sized pieces and place them in a baking dish.
- Sprinkle the garlic powder, paprika, onion powder, black pepper and salt over the potatoes.
- Bake the potatoes for 15-20 minutes until they are golden brown and crispy.
- Mix the mayonnaise and seaweed flakes in a medium-sized bowl.
- Once the potatoes are cooked, transfer them to a serving plate and top them with the seaweed mayonnaise.
Uses/Benefits of Seaweed
Seaweed is a type of algae that grows in the ocean. It contains minerals and vitamins, including iodine, calcium, magnesium, and iron. Seaweed is also a source of essential fatty acids, proteins, and dietary fibre. It is low in calories, fat, and carbohydrates, making it an ideal food for those looking to cut calories from their diet. Additionally, seaweed has been linked to several health benefits, including improved digestion, weight loss, and a stronger immune system.
This Baked New Potato Pebbles & Seaweed Mayonnaise recipe is a delicious way to enjoy the health benefits of seaweed. For more healthy recipes and nutritional supplements, visit Herbal Vinyard. You can find high-quality, all-natural vitamins, minerals, and supplements at Herbal Vinyard to help you feel your best. Visit Herbal Vinyard today and start your journey to wellness.
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