BLT Salad With Crispy Smashed Potatoes Recipe

American cuisine · 341 calories

BLT Salad with Crispy Smashed Potatoes recipe

About this recipe

This BLT Salad with Crispy Smashed Potatoes is a protein-packed, flavor-rich twist on the classic sandwich. Fresh greens, juicy tomatoes, smoky bacon, and creamy avocado are paired with golden, crispy smashed potatoes for a filling and nutritious lunch that’s perfect for fitness enthusiasts.

Ingredients

  • - Schwartz Flat Leaf Parsley
  • 1 Kg Jersey Royal Potatoes
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 500g Smoked Back Bacon Rashers
  • - Biona Organic Whole Cherry Tomatoes
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml
  • 205G Fallot Dijon Mustard With Basil, 205G
  • 1 Jar Rowse Clear Honey
  • 50G Pepper Black Ground BWFO
  • 100 G East End Garlic Powder
  • - Tata Salt

Instructions

  1. 1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
  2. 2. Bring a pot of salted water to a boil, add the baby potatoes, and cook for 12-15 minutes until tender when pierced with a fork.
  3. 3. Drain the potatoes and let them cool slightly. Place them on the prepared baking tray and gently press each potato with the back of a spoon or a potato masher to flatten them slightly.
  4. 4. Brush the smashed potatoes with olive oil and season generously with salt, pepper, and garlic powder. Roast in the oven for 20 minutes, flipping halfway through, until golden and crispy.
  5. 5. While the potatoes roast, cook the bacon in a non-stick skillet over medium heat for 6-8 minutes until crispy. Transfer to a plate lined with kitchen paper to drain excess grease.
  6. 6. Prepare the salad by combining the mixed greens, cherry tomatoes, and sliced avocado in a large bowl. Crumble the cooked bacon into bite-sized pieces and add it to the salad.
  7. 7. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
  8. 8. Toss the salad with the dressing until evenly coated. Divide the salad among four plates or bowls.
  9. 9. Remove the crispy smashed potatoes from the oven and serve alongside the salad. Garnish with freshly cracked black pepper and a sprinkle of fresh parsley if desired.