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parmesan roasted potatoes

Butter, Garlic, Pancetta and Parmesan Roasted Potatoes

4 from 3 votes
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Course: Main Course, Side Dish
Cuisine: Low
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 portions
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 1 kg new potatoes quartered
  • 4 cloves garlic minced, pressed or finely grated
  • 75 g pancetta sliced
  • 40 g parmesan cheese Grana Padano or Pamigiano Reggiano, freshly grated
  • 1 tsp salt
  • to taste pepper
  • 6 sprigs fresh thyme leaves only
  • 1/2 tsp paprika
  • 1/4 tsp Cayenne pepper (skip if you don't like spicy food)
  • 100 g unsalted butter melted

Instructions

  • Place the pancetta slices one next to the other in an oven dish or on a baking tray lined with baking paper. The baking paper is not a must but it helps to clean up after. 
  • Place the pancetta in a preheated oven at 180C for 10-15min or until throughly golden. Let it cool down and chop.
  • Mix everything together throughly and place in an oven-safe dish. Try to have the potatoes only one layer high throughout.
  • Cook in a preheated oven at 180C / 350F for 30-45min or until they offer no resistance when you put a think knife through them. Mix carefully every 10min.
  • Return it to the oven this time at 230C / 450F for 5-10min or until nicely golden.
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