Pancetta-Topped New Potatoes

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New potatoes are a delicious staple ingredient and are best bought as fresh as possible to make the most of their flavour.

5 mins
22 mins
Serves: 2
500g (18oz) pack baby new potatoes, washed
1 tsp olive oil
2 cloves garlic, crushed
140g (5oz) pancetta
4 spring onions, finely sliced
1 tbsp fresh flat-leaf parsley, chopped
1 tbsp fresh thyme, chopped
Plenty of freshly ground black pepper


Place the potatoes in a large pan and cover with cold water. Bring them to the boil and cook for 15 minutes. Drain, return to the pan and keep warm. Heat the olive oil in a large frying pan and cook the garlic and pancetta for 6-7 minutes until golden. Using a masher, lightly crush the potatoes to give them a coarse texture. Stir in the pancetta and parsley and top with the thyme and spring onion and plenty of pepper.