Crispy, crunchy, tangy, and full of flavour – this smashed roasted potato salad is everything you want in a side. Golden roasted potatoes, fresh greens, salty bacon, and that creamy Grove Pickle Mayo to bring it all together. Simple, fresh, and completely moreish.
Serves 4 as a side
– 700g baby potatoes
– 2 tbsp avocado oil
– ½ bunch asparagus, trimmed and cut into bite-sized pieces
– 1 large handful green beans, trimmed
– 4 rashers streaky bacon
– 4 cloves garlic thinly sliced
– ½ red onion, thinly sliced
– 1-2 handfuls fresh rocket
– Small handful of fresh dill, roughly chopped
– ½ cup Grove AvoYeah! Pickle Mayo (add more to taste)
– Salt and pepper to taste
1. Boil the potatoes:
Place the baby potatoes in a pot of salted water and boil until just tender – around 15-18 minutes. Drain well and let them steam dry for a few minutes.
2. Smash and roast:
Preheat your oven to 200°C. Place the potatoes on a lined tray, gently squash each one with the back of a spoon/glass until slightly flattened. Drizzle with GROVE Avocado Oil, season with salt and pepper, and roast for 25–30 minutes until golden and crispy around the edges.
3. Cook the bacon:
While the potatoes are roasting, fry the chopped bacon until crispy. Set aside on paper towels to cool.
4. Stir-fry the greens:
In the same pan as the bacon, fry the garlic for 30 seconds, toss the asparagus and green beans for 2–3 minutes until just tender but still vibrant.
5. Assemble the salad:
In a large serving bowl, layer up the crispy potatoes, greens, bacon, red onion, and rocket. Add generous dollops of Grove Pickle Mayo & toss gently to coat. Finish with fresh dill and a little extra mayo on the side if you like things extra creamy (which you will, it’s delish)
Enjoy!!
