Crispy Potato Roast is a flavorful combination of potatoes, chopped shallots & crispy pancetta, and it is officially my new favorite side dish!
Course Side Dish
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4servings
Author Marion@Life Tastes Good
Ingredients
2tablespoonsdiced Pancettaor more to your liking
3tablespoonsunsalted buttermelted
4Yukon Gold Potatoes
1shallotchopped
1teaspoonsea salt
½teaspoonfreshly ground pepper
1teaspoonfresh thyme leaves
Instructions
Preheat the oven to 375° F.
In an oven safe skillet over medium heat, cook the pancetta to render the fat. Once you have some fat in the skillet, remove the pancetta and set aside. I used a 6" skillet.
Add 1 tablespoon melted butter to the skillet.
While the pancetta is cooking, start slicing the potatoes. I recommend using a mandolin to get them nice and thin. As you slice each potato, gather up the slices in a neat row and set aside. Continue slicing until you have enough to fill your skillet. I used 4 regular sized yukon gold potatoes for a 6" skillet.
Once the potatoes are sliced, arrange them nicely in the skillet. Stand them up and place them around the edge of the skillet in a nice row. Once you have potatoes arranged in a spiral around the outside of the skillet add some to the center if you have room.
Stuff the chopped shallot pieces randomly between the potato slices
Pour the remaining melted butter over the potatoes
Salt and pepper the potatoes
Bake in preheated oven for 1 hour
Top potatoes with reserved pancetta and 1 teaspoon of fresh thyme leaves
Bake another 30 minutes until the potatoes are tender on the inside and crispy on the outside. Enjoy!