Crispy English Potatoes

Crispy English Potatoes

Here’s a simply delicious way to serve potatoes! They’re crispy and so tasty they’ll become another favorite side…Enjoy! Β 

Crispy English Potatoes
6-8 Yukon Gold potatoes, unpeeled & cut into chunks
4 oz diced pancetta
2 tablespoons extra virgin olive oil
2 tablespoons chopped parsley
salt & fresh ground pepper

Heat oven to 425 degrees. Place the potato chunks in a large saucepot, cover with water, add salt and bring to a boil. Reduce heat and simmer for ten minutes. While potatoes are cooking, place pancetta on a cooking sheet and roast for 5 minutes. Remove from oven and set aside. Drain potatoes and place back into the saucepot. Put the lid on the pot and shake the potatoes to roughen up the skin a bit.

Add the olive oil, 1 teaspoon salt, and a few dashes of fresh ground pepper to the potatoes and mix gently. Add the potatoes to the cooking sheet with the roasted pancetta and spread evenly. Bake for 35-40 minutes until nice and crispy.

Sprinkle with the parsley and additional salt and pepper (if needed). Serve with your favorite entree. Enjoy!

Crispy English PotatoesThis is another great recipe by Ina Garten. Her Crispy English Potatoes can be found in her Foolproof Cookbook.

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