Potato & Pancetta Roast With Thyme
Recipe: #29963
July 12, 2018
Categories: Side Dishes, Potatoes, Oven Bake, No Eggs, Butter/Margarine, more
"From our Saturday newspaper, The Weekend West and times are estimated."
Original is 8 servings
Ingredients
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 by Step Method
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
- Mandolin
0 Reviews
You'll Also Love
