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Crispy Smashed Potato Salad

Crispy Smashed Potato Salad: A Creamy, Crunchy Delight

Delight in this Crispy Smashed Potato Salad, a perfect blend of creamy and crunchy textures in a simple yet tasty recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough Ingredients
  • 2 cups Oats Use certified gluten-free oats for those with dietary restrictions.
  • 1/2 cup Cocoa Powder Consider using unsweetened for a lower-sugar option.
  • 1/3 cup Honey or Maple Syrup Maple syrup is a great vegan substitute.
  • 1/2 cup Nut Butter (e.g., almond, peanut) Sunflower seed butter makes a delicious nut-free substitute.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine oats, cocoa powder, honey or maple syrup, and nut butter. Stir until a thick dough forms.
  3. Drop spoonfuls of the dough onto the prepared baking sheet, flattening each mound slightly for even baking.
  4. Bake for 10 to 12 minutes until edges are crisp and tops are set.
  5. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1CookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 120mgFiber: 3gSugar: 5gVitamin C: 1mgCalcium: 2mgIron: 5mg

Notes

Ensure ingredients are at room temperature for smoother dough and better flavor blend.

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