Crispy English Potatoes with Pancetta

Name: Crispy English Potatoes with Pancetta
Prep time: 15 min
Total time: 60 min
Yield: 6 Servings
Ingredients: 2u00bd pounds Yukon Gold potatoes, unpeeled; Kosher salt and black pepper; 3 ounces pancetta, u00bdu201d diced; 2 tablespoons olive oil; u00bc cup flat-leaf Italian parsley, minced

By Leslie Blythe British, Pork, Potatoes Boiling, Roasting

December 22, 2016

One of the things Brits excel in is roasted potatoes which usually accompany a Sunday roast with Yorkshire pudding. The boiling and roughing-up method is the key to making very crispy potatoes. Once you do this the potatoes get rough on the edges, which makes them super crispy when roasted in the oven. These Crispy English Potatoes with Pancetta are a real crowd-pleaser.

Prep: 15 mins
Cook: 45 mins
Yields: 6 Servings

Ingredients

2½ pounds Yukon Gold potatoes, unpeeled

Kosher salt and black pepper

3 ounces pancetta, ½” diced

2 tablespoons olive oil

¼ cup flat-leaf Italian parsley, minced

Directions

1Preheat oven to 425° F. Cut potatoes into 1½ inch chunks and place them in a large saucepan (a pan with 2 handles works best)

2Cover the potatoes with water by 1 inch and add 1 tablespoon of salt. Bring potatoes to a boil. Simmer for 8-10 minutes, or until potatoes are just becoming tender on the outside. Drain the water, leaving the potatoes in the pot.

3Meanwhile, as the potatoes are boiling, place the pancetta on a lightly greased sheet pan and roast in the preheated oven for 5 minutes.

4Put the lid on the potatoes and, using a kitchen towel, grasp the pot with the lid on and shake the potatoes vigorously for a about 10 seconds to rough up the edges.

5Add the olive oil, 1 teaspoon salt and ½ teaspoon pepper to the pot and shake a few more times to mix well.

6Pour the potatoes onto the baking sheet with the pancetta and toss to mix, spreading everything in an even layer.

7Roast the potatoes and pancetta for 45 minutes, stirring occasionally, until they are very browned and crisp. Sprinkle with parsley and additional salt and pepper, to taste, before serving.

Recipe adapted from Barefoot Contessa Foolproof: Recipes You Can Trust Hardcover – October 30, 2012
by Ina Garten

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