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Crispy Smashed Potatoes with Obey Umami

Boiled until tender, smashed flat, roasted until shattering. Obey Umami goes on twice — once before the oven, once when they come out.

50 Mins

Easy

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  • 2 lb baby Yukon gold or red potatoes
  • 4 tbsp olive oil or melted butter
  • 2 tsp Obey Umami Oyster Mushroom Sea Salt (plus more to finish)
  • Fresh chives or parsley (optional)
  1. Boil potatoes in well-salted water until fork-tender, 15–20 minutes. Drain.
  2. Heat oven to 425°F. Spread potatoes on a parchment-lined sheet pan.
  3. Smash each potato flat with the bottom of a glass — about ½ inch thick.
  4. Drizzle with olive oil. Sprinkle generously with Obey Umami.
  5. Roast 25–30 minutes until edges are deep gold and shattering-crisp.
  6. Finish with another shake of Obey Umami straight out of the oven. Herbs if you have them.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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