Potato & Pancetta Roast With Thyme
July 12, 2018
"From our Saturday newspaper, The Weekend West and times are estimated."
- 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
Preheat oven to 180C.
Combine butter, oil and garlic in a small jug.
Brush a 1.75 litre metal or ceramic ovenproof dish with a little butter mixture.
Using a mandolin, cut potatoes into 5mm thick slices
Gather each potato into a bundle and place around outside of dish, continuing towards the centre until base is covered.
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.
Bake for 1 hour and 15 minutes, brushing with more butter mixture halfway through.
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.
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