Smashed potato & bacon Caesar
Make the most of Jersey Royal season by putting them front and centre in recipe writer Eleanor Maidment’s smashed potato and bacon caesar salad recipe. Hearty enough to hold its own as a main, it also shines as a crowd‑pleasing side or an envy‑inducing office lunch. Explore more of our salad recipes, perfect for an easy lunch. Follow Eleanor Maidment on Instagram.
- Serves4
- CourseLunch
- Prepare25 mins
- Cook1 hr 5 mins
- Total time1 hr 30 mins
Ingredients
- 1kg Jersey Royals, halved if large
- 3 cloves garlic, finely grated
- 3 tbsp olive oil
- 60g Parmigiano Reggiano, finely grated
- 2 tbsp thyme leaves
- 1 unwaxed lemon, zest of all, 1 tbsp juice
- 8 smoked streaky bacon rashers
- 4 tbsp mayonnaise
- 4 tbsp natural yogurt
- 1 tsp anchovy paste
- 1 romaine lettuce, chopped
Method
Put the potatoes in a large pan. Cover with cold water, bring to the boil, then simmer for 15-18 minutes until tender; drain. Meanwhile, in a small bowl mix 2 finely grated garlic cloves with the olive oil and season.
Preheat the oven to 220ºC, gas mark 7, and line 2 baking trays with baking parchment. Use the base of a glass to squash each potato to about 2.5cm thick. Arrange the crushed potatoes on one of the lined trays, brush with the garlic oil on both sides and season. Roast for 30 minutes, turning halfway.
Mix 20g cheese in a bowl with the thyme and lemon zest, then scatter the mix over the potatoes. Arrange the bacon on the second tray. Put both trays in the oven (the potatoes on the higher shelf) and roast for 20-25 minutes, turning the bacon halfway, until everything is crisp.
In a small bowl, mix the remaining 40g cheese, the remaining finely grated garlic clove, the lemon juice, mayonnaise, yogurt and anchovy paste. Season and add a splash of water, if needed, to loosen into a spoonable dressing. Roughly chop the bacon. Arrange the lettuce on a large platter and drizzle over half of the dressing. Arrange the crispy potatoes on top along with the bacon, spoon over the remaining dressing and serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,573kJ/ 618kcals |
|---|---|
Fat | 41g |
Saturated Fat | 11.1g |
Carbohydrates | 41g |
Sugars | 5.9g |
Fibre | 5.5g |
Protein | 18g |
Salt | 2.2g |