Crispy Potatoes & Pancetta

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!  

Crispy Potatoes & Pancetta
6-8 Eastern 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 °F. 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 in a skillet and sauté for 5 minutes. 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 a baking sheet along with the 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.





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