Crispy smashed potato BLT
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Patricia Niven
Crispy smashed potato BLT
Mayo is the base of a creamy chive dressing and is tossed through golden smashed potatoes, juicy tomatoes and crispy bacon pieces for a simple yet flavour-packed salad
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
527Kcal
Fat
38gr
Saturates
7gr
Carbs
32gr
Sugars
5gr
Fibre
4gr
Protein
13gr
Salt
1.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 750g baby new potatoes
- 2 tbsp olive oil, plus extra to grease
- 8 smoked streaky bacon rashers
- 1 sweet gem lettuce, roughly chopped
- 1 x 250g pack pomodorino baby plum tomatoes, halved
For the dressing
- 100g mayonnaise
- 60g Greek-style natural yogurt
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1½ tbsp finely chopped chives, plus extra to serve
Step by step
- Bring a saucepan of salted water to the boil, then add the potatoes and cook for 18-20 minutes, until tender when pierced with a sharp knife. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Drain the potatoes, then allow them to steam dry in the colander for 5-10 minutes. Arrange the potatoes on a large, lined baking tray. Grease the flat base of a bowl or mug, then use to squash the potatoes so they still hold together but are smashed and flattened. Season, drizzle with 2 tablespoons of olive oil and roast for 35-40 minutes. Once crisp and dark golden-brown, remove from the oven and leave to cool while you continue.
- Meanwhile, arrange the bacon in a single layer on a baking tray. Roast for 15-18 minutes, turning halfway, until golden brown. Transfer to a plate lined with kitchen paper and set aside to cool and crisp up.
- For the dressing, combine all the ingredients in a bowl and season with black pepper. Roughly chop the bacon. Put the lettuce, tomatoes, bacon and smashed potatoes in a large serving bowl or arrange on a large platter, then pour over the mayo dressing. Gently toss together without coating everything entirely (this will give a good mix of creamy and crunchy). Scatter over extra chives to serve.
