15 Best Backyard BBQ Sides for a Crowd

No backyard barbecue feels complete without a table full of crowd-pleasing sides. This summer, BBQ menus are leaning toward easy make-ahead dishes, creamy pasta salads, grilled vegetables, loaded potato recipes, and refreshing summer slaws that pair perfectly with burgers, ribs, and grilled chicken.

The best BBQ side dishes are the ones that balance flavor and convenience. Popular summer food trends right now include smoky corn recipes, tangy pickle-inspired salads, baked bean variations, and bright veggie-forward dishes that hold up well for outdoor gatherings and potlucks.

Whether you’re planning a casual cookout or a big family gathering, these side dish ideas bring a mix of classic comfort foods and fresh seasonal favorites. The list pulls inspiration from trending BBQ recipes that are showing up across popular summer entertaining blogs and recipe collections this year.

1. Creamy Dill Pickle Pasta Salad

Creamy dill pickle pasta salad is cool, tangy, and packed with crunchy pickle flavor in every bite. It works well for cookouts, potlucks, meal prep, or easy summer lunches.

The pasta stays soft and creamy while the chopped pickles and celery add plenty of crunch throughout the salad. Fresh dill, Dijon mustard, and pickle juice give the dressing a bright and savory flavor without feeling too heavy.

This pasta salad tastes even better after chilling, allowing the flavors to blend together. Optional cheddar cheese or diced ham can make it even more filling for larger meals or gatherings.

Servings: 6 servings

Ingredients

• 1 pound rotini, fusilli, or farfalle pasta
• 1 1/2 cups chopped dill pickles, divided
• 1/4 cup pickle juice, divided
• 3/4 cup mayonnaise
• 3/4 cup plain Greek yogurt
• 2 teaspoons Dijon mustard
• 1/2 teaspoon garlic powder
• 3 tablespoons chopped fresh dill, divided
• 1 cup thinly sliced celery
• 1/4 cup finely chopped red onion
• 1/2 teaspoon black pepper, plus more to taste
• Salt, to taste
• 3/4 cup sharp cheddar cubes (optional)
• 1 to 1 1/2 cups diced ham or turkey (optional)
• Up to 1/2 teaspoon sugar if needed

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, garlic powder, 2 tablespoons fresh dill, and half of the pickle juice.
4. Add the cooled pasta to the bowl.
5. Stir in the chopped dill pickles, celery, red onion, black pepper, and salt to taste.
6. Add the cheddar cubes and diced ham or turkey if using.
7. Toss everything together until evenly coated in the dressing.
8. Add more pickle juice if needed to loosen the salad.
9. Taste and add sugar if the salad needs balance.
10. Sprinkle the remaining fresh dill over the top.
11. Cover and chill for at least 1 hour before serving.

2. Loaded Baked Potato Salad

Loaded baked potato salad is creamy, savory, and packed with classic baked potato flavors in every bite. It works well for cookouts, family dinners, potlucks, or easy make-ahead side dishes.

The baby red potatoes stay soft and tender, while crispy bacon, cheddar cheese, and green onions add plenty of texture and flavor. The creamy dressing brings everything together with a light tang from Greek yogurt and apple cider vinegar.

This potato salad tastes great slightly warm or fully chilled after resting in the refrigerator. Fresh dill and garlic give the dressing a fresh and balanced finish without overpowering the dish.

Servings: 6 servings

Ingredients

• 2 pounds baby red potatoes, cleaned and cut into bite-size pieces
• 6 strips bacon
• 1/2 cup sliced green onion
• 1 cup grated sharp cheddar cheese

Dressing

• 1/4 cup whole milk Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 2 cloves garlic
• 1 tablespoon fresh dill

Instructions

1. Place the potatoes in a large pot and cover with water.
2. Bring to a boil and cook until the potatoes are fork-tender.
3. Drain the potatoes and let them cool slightly.
4. In a skillet, cook the bacon until crispy, then transfer to a paper towel-lined plate.
5. Chop the cooked bacon into small pieces.
6. In a bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, salt, black pepper, garlic, and fresh dill.
7. Place the cooked potatoes in a large mixing bowl.
8. Add the bacon, sliced green onion, and grated cheddar cheese.
9. Pour the dressing over the potatoes and gently toss until evenly coated.
10. Taste and adjust salt and pepper if needed.
11. Serve warm or chilled.

3. Mexican Street Corn Pasta Salad 

Mexican street corn pasta salad is creamy, smoky, and packed with fresh flavor in every bite. It works well for cookouts, potlucks, summer lunches, or easy side dishes for gatherings.

The roasted corn adds a slightly sweet and smoky flavor, while the creamy dressing coats the pasta with a rich and tangy finish. Cotija cheese, lime juice, and spices bring the familiar flavors of Mexican street corn into a hearty pasta salad.

This salad tastes great chilled and can easily be customized with avocado, black beans, or cherry tomatoes. Fresh cilantro and jalapeño add brightness and a little heat to balance the creamy texture.

Servings: 6 servings

Ingredients

• 2 cups uncooked short pasta
• 2 cups roasted or grilled corn
• ½ cup cotija cheese, crumbled
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ cup chopped cilantro
• ¼ cup chopped green onions
• 1 jalapeño, finely diced (optional)

Optional Add-Ins

• 1 avocado, diced
• ½ cup black beans, drained and rinsed
• ½ cup cherry tomatoes, halved
• ½ teaspoon Tajin seasoning

Instructions

1. Cook the pasta according to package instructions until tender.
2. Drain the pasta and rinse under cold water until cooled.
3. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, chili powder, and smoked paprika.
4. Add the cooled pasta and roasted corn to the bowl.
5. Stir in the cotija cheese, cilantro, green onions, and jalapeño if using.
6. Add the avocado, black beans, and cherry tomatoes if desired.
7. Toss everything together until evenly coated in the dressing.
8. Sprinkle Tajin seasoning over the top if using.
9. Cover and chill for at least 30 minutes before serving.
10. Serve cold.

4. Southern Baked Beans

Southern baked beans are hearty, sweet, and savory with a rich barbecue flavor that works well for cookouts, family dinners, or potluck gatherings. The combination of baked beans, ground beef, and peppers creates a filling and comforting side dish.

The beans stay thick and saucy while the brown sugar and ketchup add sweetness balanced by Worcestershire sauce and mustard. Bell peppers and onions bring extra texture and flavor throughout the dish.

This recipe bakes into a warm and flavorful dish that pairs well with grilled foods, cornbread, or barbecue meals. The longer it bakes, the richer and thicker the sauce becomes.

Servings: 10 servings

Ingredients

• 2 tablespoons olive oil
• 2 green bell peppers, finely diced
• 1 sweet onion, finely diced
• 1 pound ground beef
• 4 (22 oz) cans Bush’s Southern Pit Barbecue Baked Beans
• 2 tablespoons Worcestershire sauce
• 1 cup dark brown sugar or light brown sugar
• 1/2 cup ketchup
• 4 teaspoons yellow mustard

Instructions

1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced bell peppers and onion, then cook until softened.
4. Add the ground beef and cook until browned, breaking it apart as it cooks.
5. Drain excess grease if needed.
6. Stir in the baked beans, Worcestershire sauce, brown sugar, ketchup, and yellow mustard.
7. Mix everything together until fully combined.
8. Transfer the mixture to a large baking dish.
9. Bake uncovered for 45–55 minutes, stirring once halfway through, until hot and bubbly.
10. Let the baked beans rest for a few minutes before serving.

5. Honey Butter Skillet Corn

Honey butter skillet corn is a simple and creamy side dish with a balance of sweet and savory flavors. It works well for holiday dinners, cookouts, weeknight meals, or comfort food spreads.

The corn stays tender and slightly crisp, while the butter and cream cheese create a smooth and velvety coating. Honey adds gentle sweetness that blends perfectly with the rich creamy texture.

This dish comes together quickly in one skillet and pairs easily with roasted meats, barbecue meals, or casual family dinners. It tastes best served warm straight from the pan.

Servings: 6 servings

Ingredients

• Corn
• Butter
• Honey
• Cream cheese
• Salt
• Pepper

Instructions

1. Heat a large skillet over medium heat.
2. Add the butter and let it melt completely.
3. Stir in the corn and cook until heated through.
4. Add the honey and stir well to coat the corn evenly.
5. Cut the cream cheese into small pieces and add it to the skillet.
6. Stir continuously until the cream cheese melts into a smooth sauce.
7. Season with salt and pepper to taste.
8. Cook for a few more minutes until creamy and fully combined.
9. Serve warm.

6. Broccoli Bacon Salad

Broccoli bacon salad is a crunchy and creamy side dish packed with savory, sweet, and fresh flavors. It works well for cookouts, potlucks, holiday meals, or easy make-ahead lunches.

The broccoli stays crisp while the bacon adds smoky flavor and crunch in every bite. Cheddar cheese, dried cranberries, and sunflower seeds create a balanced mix of creamy, sweet, and salty textures throughout the salad.

The creamy dressing lightly coats everything with a tangy and slightly sweet finish. This salad tastes even better after chilling, allowing the flavors to blend together.

Servings: 6 servings

Ingredients

For the Salad

• 3/4 pound bacon
• 1 lb broccoli florets
• 1 1/2 cups medium cheddar cheese, shredded
• 1 cup dried cranberries
• 3/4 cup red onion, diced
• 1/2 cup roasted sunflower seeds

For the Dressing

• 1 cup mayonnaise
• 1/3 cup granulated sugar
• 2 tablespoons apple cider vinegar

Instructions

1. Cook the bacon in a skillet until crispy.
2. Transfer the bacon to a paper towel-lined plate and let it cool.
3. Chop the cooked bacon into small pieces.
4. Cut the broccoli florets into bite-size pieces and place them in a large mixing bowl.
5. Add the shredded cheddar cheese, dried cranberries, diced red onion, sunflower seeds, and chopped bacon.
6. In a separate bowl, whisk together the mayonnaise, granulated sugar, and apple cider vinegar until smooth.
7. Pour the dressing over the salad ingredients.
8. Toss everything together until evenly coated.
9. Cover and refrigerate for at least 1 hour before serving.
10. Serve chilled.

7. Watermelon Feta Cucumber Salad

Watermelon feta cucumber salad is fresh, light, and perfect for warm-weather meals or quick side dishes. The combination of juicy watermelon, crisp cucumber, and creamy cheese creates a refreshing balance of flavors.

The watermelon adds natural sweetness while the feta and goat cheese bring a salty and creamy contrast. Fresh mint, basil, and sumac give the salad a bright and slightly tangy finish.

This salad comes together quickly and tastes best served chilled. The simple lime dressing keeps everything fresh without overpowering the ingredients.

Servings: 4 servings

Ingredients

• 400 grams seedless watermelon, cut into cubes
• 300 grams English cucumbers, cut into cubes
• 50 grams feta cheese, cubed
• 20 grams goat cheese
• 2 tablespoons mint

For Salad Dressing

• 2 tablespoons lime juice
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon sumac
• 3 tablespoons basil leaves, chopped

Instructions

1. In a large bowl, combine the watermelon cubes and cucumber cubes.
2. Add the feta cheese, goat cheese, and mint.
3. In a small bowl, whisk together the lime juice, olive oil, sea salt, black pepper, sumac, and chopped basil leaves.
4. Pour the dressing over the salad.
5. Toss gently until everything is lightly coated.
6. Chill briefly before serving if desired.
7. Serve cold.

8. Garlic Parmesan Grilled Potato Wedges

Garlic Parmesan grilled potato wedges are crispy on the outside, soft in the center, and packed with savory flavor. They work well as a side dish for cookouts, casual dinners, or weekend grilling meals.

The potatoes develop golden edges while the olive oil and parmesan create a lightly crisp coating. Garlic powder and Italian seasoning add a balanced herb flavor that pairs well with the rich parmesan crust.

These potatoes are simple to prepare and cook beautifully on the grill. They taste best served warm while the parmesan is still slightly crisp and toasted.

Servings: 4 servings

Ingredients

• 3–4 large russet potatoes
• 4 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• ½ cup shredded parmesan cheese

Instructions

1. Preheat the grill to medium heat.
2. Wash and slice the potatoes into wedges or thick rounds.
3. Place the potatoes in a large bowl.
4. Drizzle with olive oil and toss to coat evenly.
5. Add the salt, garlic powder, and Italian seasoning. Mix well.
6. Sprinkle in the parmesan cheese and toss again until coated.
7. Place the potatoes on the grill or in a grill basket.
8. Cook for 20–25 minutes, turning occasionally, until the potatoes are tender and golden.
9. Remove from the grill and serve warm.

9. Classic Creamy Coleslaw

Classic creamy coleslaw is a crunchy, tangy, and slightly sweet side dish that complements barbecue, fried foods, or any hearty meal. The combination of green and red cabbage, carrots, and a rich creamy dressing creates a balanced flavor and texture.

The green cabbage adds crispness, while the red cabbage brings color and mild flavor. The honey in the dressing gives the coleslaw a gentle sweetness, and the lemon juice brightens it up perfectly.

This coleslaw is easy to prepare and tastes best after chilling for a few hours, allowing the flavors to meld together.

Servings: 6 servings

Ingredients

For the Slaw

• 4 cups shredded green cabbage (finely shredded for the best texture)
• 2 cups shredded red cabbage (can substitute with more green cabbage)
• 1 large carrot, grated or julienned
• ½ cup chopped green onion (or substitute with chives for a different twist)

For the Creamy Dressing

• 1 cup mayonnaise (swap for Greek yogurt for a lighter option)
• 2 tablespoons honey (granulated sugar can be used for convenience)
• 1 teaspoon fine sea salt (adjust to taste)
• ½ teaspoon black pepper (freshly ground for maximum flavor)
• 2 tablespoons lemon juice (apple cider vinegar can be used as a substitute)

Instructions

1. In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and chopped green onion.
2. In a separate bowl, whisk together the mayonnaise, honey, sea salt, black pepper, and lemon juice (or vinegar).
3. Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
6. Serve chilled.

10. Cheddar Jalapeño Cornbread

Cheddar jalapeño cornbread is savory, cheesy, and slightly spicy, making it a perfect side dish for chili, soups, or barbecue meals. The cheddar cheese gives it a rich, creamy texture, while the jalapeños add just the right amount of heat.

The cornbread has a perfect balance of fluffiness and moisture, with a slightly crispy crust on the edges. The green onions bring freshness, and the combination of ingredients creates a flavorful twist on the classic cornbread.

This cornbread is quick to prepare and tastes great fresh out of the oven or at room temperature.

Servings: 8 servings

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 3 large eggs
• 2 cups buttermilk
• 8 ounces unsalted butter, melted
• 2 cups shredded extra-sharp cheddar cheese
• ¼ cup minced green onions (just the green part)
• ¼ cup minced seeded jalapeños

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish or a cast-iron skillet.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and kosher salt.
3. In a separate bowl, whisk the eggs and buttermilk until well combined.
4. Stir in the melted butter, cheddar cheese, green onions, and minced jalapeños into the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Pour the batter into the prepared baking dish or skillet.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Let the cornbread cool for a few minutes before slicing and serving.

11. Pea Bacon Salad

Pea bacon salad is a creamy, crunchy side dish that works perfectly for picnics, barbecues, or casual family dinners. The sweetness of the peas is complemented by the smoky flavor of bacon bits and the richness of mayonnaise, making it a crowd-pleaser.

The fresh vegetables, like celery and red onion, add texture and a refreshing bite, while the smoked Gouda cheese introduces a unique creamy and smoky flavor. The Zesty Italian dressing and fresh parsley tie everything together with a tangy, herbaceous finish.

This salad is easy to prepare and tastes best when chilled, allowing all the flavors to meld together.

Servings: 6 servings

Ingredients

• ¼ cup Zesty Italian Dressing
• ½ cup mayonnaise
• ¼ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon fresh parsley, finely chopped
• 2 pounds frozen peas, nearly thawed
• ½ large red onion, finely chopped
• 4 stalks celery, chopped
• 1 cup smoked Gouda, diced into small ½-inch cubes
• ⅓ cup green onion, chopped
• 2.8 oz Real Bacon Bit Pieces (2.8 oz jar)

Instructions

1. In a large bowl, whisk together the Zesty Italian dressing, mayonnaise, salt, pepper, and fresh parsley.
2. Add the thawed peas, red onion, celery, smoked Gouda, green onion, and bacon bits to the dressing mixture.
3. Stir gently to combine all ingredients.
4. Cover and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
5. Serve chilled.

12. Grilled Vegetable Orzo Pasta Salad

Grilled vegetable orzo pasta salad is a vibrant, flavorful dish perfect for warm weather meals or potlucks. The combination of grilled vegetables, fresh herbs, and creamy feta cheese creates a refreshing, colorful salad.

The grilled zucchini, squash, and peppers add a smoky flavor, while the asparagus provides a slight crunch. The orzo pasta absorbs the marinade, and the feta cheese and fresh herbs bring richness and brightness to every bite.

This salad works well as a light main dish or a side and tastes best when chilled, allowing the flavors to meld together.

Servings: 6 servings

Ingredients

Vegetable Marinade

• ½ cup natural rice vinegar
• 1 tablespoon honey
• 2 tablespoons fresh garlic, peeled and minced
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Grilled Vegetables

• 1 medium zucchini, cut vertically into thin strips
• 1 medium squash, cut vertically into thin strips
• 1 red bell pepper, de-ribbed and cut into ⅙ths
• 1 yellow bell pepper, de-ribbed and cut into ⅙ths
• ½ bunch asparagus
• ½ cup olive oil

Pasta Salad Assembly

• 8 oz uncooked orzo
• 1 cup rainbow cherry tomatoes, cut in half
• ½ cup feta crumbles
• ½ cup chopped fresh cilantro
• ⅓ cup chopped fresh mint
• ¼ cup sliced almonds

Instructions

1. Marinate the vegetables: In a bowl, whisk together the rice vinegar, honey, garlic, salt, and black pepper.
2. Add the zucchini, squash, red bell pepper, yellow bell pepper, and asparagus to the marinade. Toss to coat and let them sit for at least 30 minutes.
3. Grill the vegetables: Preheat the grill to medium-high heat. Brush the marinated vegetables with olive oil and grill them for 5–7 minutes until tender and lightly charred.
4. Meanwhile, cook the orzo according to the package instructions. Drain and set aside to cool.
5. Assemble the salad: In a large bowl, combine the cooked orzo, grilled vegetables, cherry tomatoes, feta, cilantro, mint, and sliced almonds.
6. Toss everything together gently.
7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
8. Serve chilled or at room temperature.

13. Hawaiian Macaroni Salad

Hawaiian macaroni salad is a creamy, tangy side dish that’s perfect for summer barbecues, picnics, or family gatherings. The combination of creamy mayonnaise, tender elbow macaroni, and crunchy vegetables creates a refreshing texture in every bite.

The apple cider vinegar adds a slight tang, while the sugar balances the flavors with sweetness. Paprika and black pepper give the salad a mild kick, and the green onions add a pop of freshness.

This classic salad is best served chilled, allowing the flavors to meld and the macaroni to soak up the creamy dressing.

Servings: 6 servings

Ingredients

• 1 pound elbow macaroni
• 3 tablespoons apple cider vinegar
• 2 large carrots, peeled and grated
• 2 celery sticks, finely chopped
• 1 small sweet onion, finely grated
• 1 bunch green onions, sliced
• 2 cups mayonnaise
• 1 cup half and half
• 2 teaspoons granulated sugar
• 1 ½ teaspoons salt (or to taste)
• ¾ teaspoon black pepper (or to taste)
• ½ teaspoon paprika

Instructions

1. Cook the elbow macaroni according to the package instructions. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled macaroni, grated carrots, chopped celery, grated sweet onion, and sliced green onions.
3. In a separate bowl, whisk together the mayonnaise, half and half, apple cider vinegar, sugar, salt, black pepper, and paprika.
4. Pour the dressing over the macaroni and vegetable mixture.
5. Stir everything together until well combined and the macaroni is evenly coated with the dressing.
6. Cover and refrigerate for at least 1–2 hours before serving to allow the flavors to meld.
7. Serve chilled and enjoy!

14. Bacon Ranch Tortellini Pasta Salad

Bacon ranch tortellini pasta salad is a creamy, flavorful dish that’s perfect for summer picnics, barbecues, or potlucks. The combination of cheesy tortellini, crispy bacon, and fresh broccoli gives the salad a hearty, satisfying texture.

The ranch dressing adds a tangy, creamy base, while dill, parsley, and pepper jack cheese give the salad extra depth and flavor. The bacon brings a smoky crunch that balances the creaminess and makes each bite more delicious.

This pasta salad is quick to make and tastes even better after chilling, allowing the flavors to meld together.

Servings: 6 servings

Ingredients

For the Dressing

• ½ cup mayonnaise
• 1 ½ cups sour cream
• 1 (1 ounce) packet ranch seasoning mix
• ½ teaspoon dried dill weed
• 1 teaspoon dried parsley flakes
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For the Salad

• 1 (12-ounce) package three-cheese tortellini, prepared according to package directions
• 2 cups fresh broccoli florets, chopped small
• 1 cup cooked bacon, chopped
• 8 ounces pepper jack cheese, diced

Instructions

1. Cook the tortellini according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, mix together the mayonnaise, sour cream, ranch seasoning mix, dill weed, parsley, salt, and black pepper until smooth and well combined.
3. Add the cooked tortellini, chopped broccoli, bacon, and pepper jack cheese to the bowl with the dressing.
4. Toss everything together gently to coat evenly with the dressing.
5. Cover and refrigerate for at least 1–2 hours to allow the flavors to meld.
6. Serve chilled and enjoy.

15. Crispy Smashed Potato Tray Bake

Crispy smashed potato tray bake is a simple yet flavorful dish that’s perfect for a side or as a main for a casual meal. The crispy potatoes, garlic, and cheese create a satisfying texture and rich taste, while the fresh lime juice and rosemary add brightness and aroma.

The cheddar cheese melts into the potatoes, and the feta adds a salty, creamy finish on top. The combination of crispy edges and soft centers makes this tray bake irresistibly delicious.

This recipe is easy to prepare and works well as a quick weeknight dinner or a side dish for a gathering.

Servings: 4 servings

Ingredients

• 450g new potatoes
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 teaspoon sea salt
• ½–¾ teaspoon ground black pepper
• 4 tablespoons cheddar cheese
• 2 tablespoons olive oil + 1 teaspoon for greasing

Toppings

• 2 teaspoons rosemary, roughly chopped
• 75g feta cheese, crumbled

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking tray with 1 teaspoon of olive oil.
2. Bring a pot of salted water to a boil and add the new potatoes. Cook until tender, about 15–20 minutes.
3. Drain the potatoes and place them on the prepared baking tray.
4. Use a fork or potato masher to gently smash each potato.
5. Drizzle 2 tablespoons of olive oil over the smashed potatoes.
6. Sprinkle with minced garlic, lime juice, sea salt, and black pepper.
7. Bake for 20–25 minutes until the potatoes are golden and crispy on the edges.
8. Remove from the oven and sprinkle with cheddar cheese, then return to the oven for another 5 minutes, until the cheese is melted.
9. Once done, remove from the oven and sprinkle with chopped rosemary and crumbled feta cheese.
10. Serve immediately and enjoy.