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Crushed potato & bacon salad
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450g baby new potatoes
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp rosemary, chopped
6 slices essential Waitrose British Smoked Back Bacon
200g bag essential Waitrose Crunchy Salad
2 tbsp honey & mustard dressing
1. Preheat the oven to 220°C, gas mark 7.
2. Parboil the potatoes in boiling water for 10 minutes, drain and transfer to a roasting tin. Crush the potatoes lightly with a masher. Add the oil, garlic and rosemary, and stir to coat the potatoes evenly. Season. Roast for20 minutes until crispy and golden.
3. Meanwhile, place the bacon under a preheated grill for 5 minutes, turning once until crispy. Then slice and set aside.
4. Toss the salad in the dressing with the bacon and warm potatoes to coat evenly.
Typical values per serving:
This recipe was first published in February 2015.