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 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Author Marion@Life Tastes Good
2tablespoonsdiced Pancettaor more to your liking
4Yukon Gold Potatoes
1/2teaspoonfreshly ground pepper
1teaspoonfresh thyme leaves
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!