Potato & Pancetta Roast With Thyme

8
Servings
15m
Prep Time
95m
Cook Time
1h 50m
Ready In


"From our Saturday newspaper, The Weekend West and times are estimated."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (114 g)
  • Calories 172.1
  • Total Fat - 11.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 26.1 mg
  • Sodium - 452 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 2 g
  • Sugars - 1 g
  • Protein - 4.9 g
  • Calcium - 11.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C.

Step 2

Combine butter, oil and garlic in a small jug.

Step 3

Brush a 1.75 litre metal or ceramic ovenproof dish with a little butter mixture.

Step 4

Using a mandolin, cut potatoes into 5mm thick slices

Step 5

Gather each potato into a bundle and place around outside of dish, continuing towards the centre until base is covered.

Step 6

Brush potatoes with some of the butter mixture, reaching in between a few of the potato slices. and then sprinkle with salt and onion powder.

Step 7

Bake for 1 hour and 15 minutes, brushing with more butter mixture halfway through.

Step 8

Remove from the oven and baste with butter mixture in the bottom of pan and sprinkle with the pancetta and top with broken sprigs of thyme and bake for a further 15 to 20 minutes or until top is golden and serve.

Tips & Variations


  • Mandolin

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