Crispy English Potatoes

I'm not going to lie, when I think of what made me watch Food Network non-stop, Barefoot Contessa was a big reason why.
I love her.
While I do not have access to handmade and home grown foods the way she does, I found this recipe to be delicious, which just proves that store bought is in fact just fine.

Ingredients
2 1/2 lbs of gold potatoes
Kosher Salt and black pepper
3 ounces of pancetta, diced
2 tbs of good olive oil
1/2 cup of parsley, for garnish

Directions

Preheat oven to 425 degrees.
Cut potatoes into one inch chunks and place them in a large saucepan, preferable with two handles.
Cover potatoes in water and add 1 tbs of salt.
Cover pan and bring the water to a bowl.
Uncover pan, and lower the heat, letting potatoes simmer for 10 minutes.
Drain potatoes, and using a kitchen towel, grasp the pot with the lid on and shake potatoes vigorously.
Meanwhile, 5 minutes before potatoes are done, place pancetta on sheet pan and roast for 5 minutes.
Add drained potatoes, olive oil, salt and pepper and mix.
Roast for 45 minutes, mixing every 15 to 20 minutes.
Sprinkle with parsley.

Changes I made!
I ditched the parsley, and completely loved this dish.

This recipe came from barefoot contessa foolproof.

Comments

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