CRISPY SMASHED BUTTERED POTATOES WITH PANCETTA

If there’s one side dish I gravitate towards… it’s potatoes. You can cook potatoes in a million different ways… roasted, baked, mashed, French fried, etc… and chances are you always have some in your pantry. I don’t know about you, but potatoes are a pantry staple of mine I always have on hand. Since potatoes life span is fairly long, I love to stock up on them and create different variations throughout the week.

These potatoes are pretty standard and simple but are honestly so delish next to a roasted chicken or grilled steak. Slightly salty, a little crispy, extra buttery and just really good.


Also try:

CHILI RUBBED GRILLED PORK CHOPS WITH CHIMICHURRI

GRILLED FLANK STEAK WITH MARINATED TOMATOES

GORGONZOLA, WALNUT + APPLE SALAD WITH AN APPLE CIDER VINAIGRETTE

BUTTERMILK FRIED CHICKEN TENDERS



CRISPY SMASHED BUTTERED POTATOES WITH PANCETTA


Prep time: 3 minutes

Cook time: 40 minutes

Total time: 43 minutes

Serves: 4 side dish portions


INGREDIENTS:

  • 1.5 lb baby dutch yellow potatoes
  • 1.5 tbsp kosher salt
  • 1 tsp baking soda
  • 4 oz diced pancetta
  • 4 tbsp butter, salted
  • 1/2 tsp garlic powder
  • 2 tsp dried parsley
  • Reserved cooking oil from pancetta
  • Black pepper
  • Chopped fresh parsley for garnish

DIRECTIONS:

  1. Preheat the oven to 450 degrees F.
  2. Cook the pancetta in a pan over medium heat till crispy. Drain pancetta but reserve the rendered fat in the pan for later on.
  3. Bring a large pot of water to a boil. Add in 1.5 tbsp kosher salt and 1 tsp baking soda. Then add in potatoes and parboil. (This should take about 10 minutes or less depending on how large or small your potatoes may be).
  4. Drain the potatoes and transfer to a baking sheet. Use the bottom of a glass (or other flat object) to gently press the potatoes flat (like picture above)
  5. Melt the butter and add it into a bowl along with the rendered fat from pancetta, garlic powder and dried parsley. Mix and drizzle over each of the potatoes.
  6. Next, lightly season the potatoes with salt and pepper.
  7. Place in the oven on the top rack for 15 minutes. After 15 minutes, turn the oven to a high broil and cook an additional 2 minutes (this is going to help crisp them).
  8. Remove potatoes from the oven and plate them. Sprinkle the pancetta and fresh parsley on top. Enjoy while hot!

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