Back home
Ingredients
Method
- 1kg Jersey Royals (halved if large)
- 3 grated garlic cloves
- 3 tbsp olive oil
- 60g grated parmesan
- 2 tbsp thyme leaves
- 1 lemon, zest and 1 tbsp juice
- 8 smoked streaky bacon rashers
- 4 tbsp mayo
- 4 tbsp yoghurt
- 1 tsp anchovy paste
- 1 chopped romaine lettuce
- Preheat the oven to 220C. Boil the potatoes until tender, then drain and steam dry. Meanwhile, mix 2 grated garlic cloves with the olive oil and some seasoning in a small bowl. Add the boiled potatoes to a lined baking tray and squash with the base of a glass until 2.5cm thick. Brush each potato with the garlic oil, then roast for 30 mins, turning halfway through.
- Mix 20g of the parmesan in a bowl with the lemon zest and thyme, then scatter all over the potatoes. Arrange the bacon rashers on a separate baking tray and roast alongside the potatoes for another 20 mins or until everything is crisp. Meanwhile, mix the remaining cheese and garlic with the lemon juice, mayo, yoghurt and anchovy paste in a small bowl. Season well.
- Chop the cooked bacon. Arrange the lettuce leaves on a serving platter and drizzle with half of the Caesar dressing, then arrange the crispy smashed potatoes on top with the bacon, topped with the remaining dressing and some more grated cheese.
1 hr
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box