Place the baby potatoes in a saucepan and cover with water.

Season well and bring to boil. Simmer for 30-40 minutes or until the potatoes are cooked through. Set aside.

Preheat the oven to 220-240˚C.

Using a potato masher or spatula, crush each potato to create rough edges. Place them in a bowl.

In a sautee pan, over medium heat, sauté the bacon pieces for 2 minutes, then add the butter and let the butter melt and foam until a light brown butter is achieved.

At this stage add the garlic, onion slices and stir and cook for a further minute or so. Season well.

Remove from the heat and add the lemon slices, and capers and herbs if using. Drizzle the mixture over the potatoes and toss to combine.

In roasting pan, or cast-iron tray, transfer the potatoes mixture and sprinkle with parmesan and breadcrumb.

Transfer in the oven for 10-15 minutes to crisp up, colour.

Remove from the oven, and serve immediately with some salad leaves.