Smashed new potatoes with garlic, parmesan and bacon

Baby spuds are taken to a whole new level in this smashed potato recipe. New potatoes are roasted to golden perfection with garlic butter, parmesan and bacon to create a crowd-pleasing side dish

By Sophie Gray
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
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  • 1 kilogram new potatoes
  • 2 tablespoon butter, melted
  • 4 clove garlic, crushed
  • salt and black pepper, to taste
  • olive oil spray
  • 2 tablespoon parmesan cheese
  • 1/3 cup cream
  • 1 tablespoon chopped spring onion
  • 2 rashers bacon, cooked and chopped


  • 1
    Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 15-20 minutes or until just tender when pricked with a fork. Drain.
  • 2
    Combine the butter and garlic and set aside.
  • 3
    Arrange the potatoes on a greased baking sheet. Gently press the top of each with a potato masher so they are slightly flattened, then drizzle a little of the garlic butter mixture over each potato. Sprinkle with salt and pepper, lightly spray with olive oil, then top with a sprinkle of grated parmesan.
  • 4
    Grill under a medium heat until they are golden and crispy – about 10 minutes. Add a dollop of sour cream and sprinkle with chopped spring onion and bacon. Season with salt and pepper and serve.


  • You could use a tangy Japanese mayonnaise instead of sour cream, or top with crumbled blue cheese or cheddar instead of parmesan. PER SERVE Energy 186kcal, 779kj • Protein 7g • Total Fat 7g • Saturated Fat 4g • Carbohydrate 21g • Sugars 2g • Fibre 3g • Sodium 223mg