Pancetta-Topped New Potatoes
New potatoes are a delicious staple ingredient and are best bought as fresh as possible to make the most of their flavour.
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Prep: Cook: |
5 mins 22 mins |
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| Serves: | 2 |
| Ingredients |
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| 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 |
directions
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.
