Crispy Smashed Potatoes with Aosa Seaweed flakes
The Umami Upgrade: Turning Classic Potatoes into a Seaweed Superfood
A quick, plant-based fusion dish rich in ocean minerals and natural umami
Golden and crispy on the outside with a soft, fluffy center, these smashed potatoes are elevated with Aosa flakes—premium Japanese dried seaweed that adds a light, savory ocean aroma and a natural umami depth. This simple fusion of everyday comfort food and traditional Japanese ingredients delivers not only bold flavor but also a boost of minerals, fiber, and plant-based nutrients from regenerative sea vegetables. Aosa brings a clean, green taste that pairs beautifully with olive oil, garlic, and crispy edges, creating a dish that feels both indulgent and nourishing. Ready in under 40 minutes with minimal prep, it’s an easy way to explore Japanese foods beyond sushi and ramen while adding more natural, plant-based health foods into your routine. Whether served as a snack, side, or shared plate, this dish offers a delicious connection between mindful eating, global flavors, and everyday simplicity.
Cooking time: 40 minutes
Servings: 2 servings
Ingredients:
2 Tablespoon dried Aosa flakes
2 Tablespoons of olive oil
4 medium sized potatoes
1 clove of garlic
Shredded cheese to taste
Salt and pepper to taste
Instructions:
1.
Cut potatoes in half and microwave them 8-10 mins on 600W, or boil them until fork tender.
(Be careful not to under/over boil, otherwise, the potatoes won’t smash as nicely.)
2.
Smash the cooked potatoes using the bottom of a flat glass.
3.
Coat the potatoes with olive oil, sprinke cheese, minced garlic and Aosa flakes. Add salt and pepper to taste.
Bake the potatoes for 30 mins in the oven, or Cook them for 15-20 mins in the air fryer.
(Cook times will vary. Check your potatoes occasionally for the golden crispy results.)
5.
Enjoy!
For a vegan version of this recipe, skip the cheese or use substitute.
Comments