Potato & Pancetta Roast With Thyme

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.