Potatoes with onions and pancetta

Name: Potatoes with onions and pancetta
Cook time: 1 h
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

Steve Manfredi

June 26, 2012

easyTime:30 mins - 1 hour

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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