Potatoes with onions and pancetta

all details

This hearty potato dish is the perfect accompaniment to everything from roasts to seafood.

Ingredients

  • 1kg waxy potatoes (pink eye, desiree, kipfler, royal blue, bintje or pink fir apple)
  • 2 tbsp extra virgin olive oil
  • 1kg waxy potatoes 2 tbsp extra virgin olive oil 1 large onion, peeled and finely sliced
  • 2 tbsp pancetta, finely sliced
  • 1 tsp chopped fresh thyme
  • Salt and pepper

Method

Simmer potatoes in their jackets in salted water for about 30 minutes until tender.

Drain and cool a little.

Peel and slice thinly.

Heat olive oil in a wide pan and fry onion and pancetta until golden.

Add potatoes and fry until coloured.

Squash potato roughly with a fork, add thyme and fry on moderately high heat, constantly scraping and stirring so they don't catch and burn.

This should take about 10 minutes.

There should be a mixture of soft potatoes with crispy bits.

Season and serve as a side dish with scallops, roasts or braises.

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  • Course - Side Dish

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