Roast potato salad with crispy pancetta recipe
Shaun Rankin uses Jersey Royal 'Pearl' potatoes to make his hearty salad, perfect for a barbecue or Sunday roast side.
Ingredients
- 4 tbsp olive oil
- 2 small red onions, peeled and quartered
- 4 sprigs of thyme
- 1 pinch salt and cracked black pepper
- 900 g new potatoes, preferably Jersey Royal Company `Pearl' potatoes, washed
- 1 garlic bulb, peeled and cut in half
- 3 tbsp maple syrup
- 6 pancetta strips
- 4 tbsp olive oil
- 2 small red onions, peeled and quartered
- 4 sprigs of thyme
- 1 pinch salt and cracked black pepper
- 31.7 oz new potatoes, preferably Jersey Royal Company `Pearl' potatoes, washed
- 1 garlic bulb, peeled and cut in half
- 3 tbsp maple syrup
- 6 pancetta strips
- 4 tbsp olive oil
- 2 small red onions, peeled and quartered
- 4 sprigs of thyme
- 1 pinch salt and cracked black pepper
- 31.7 oz new potatoes, preferably Jersey Royal Company `Pearl' potatoes, washed
- 1 garlic bulb, peeled and cut in half
- 3 tbsp maple syrup
- 6 pancetta strips
Details
- Cuisine: English
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 80 mins
- Serves: 6
Step-by-step
- Preheat the oven to a very low 100°C/lowest gas. Heat a small frying pan, add 1 tbsp of the olive oil and brown the onions on their flat sides.
- Remove the onions from the pan and place on foil-lined baking tray. Add the oil from the pan and a sprig of thyme. Season with salt and pepper and wrap the foil over the onions. Place the tray in the oven and cook for 35 minutes, or until tender.
- While the onions cool, lay the pancetta strips on a greaseproof paper-lined baking tray and cook in the oven for 15-20 minutes, or until golden and crispy. Set aside until needed.
- Break the cooled onions into petals. Turn the oven up to 180°C/gas 4 and heat up a clean roasting tray.
- Put the potatoes into a saucepan, cover with cold water, and add a good pinch of salt. Cook until you can pierce through with a small knife. This should take 6-8 minutes but will depend on the size of the potatoes. Drain well.
- Remove the roasting tray from the oven and add the remaining 3 tbsp of olive oil. Carefully tip in the potatoes, add the garlic and 1 sprig of thyme and put back in the oven for 6 minutes, or until golden brown.
- Remove from the oven and pour over the maple syrup, add the roasted red onion petals and mix all together. Place back in the oven for 2 minutes.
- Remove from the oven and spoon the potatoes into a serving dish. Break up the pancetta strips and sprinkle over the top. Finish with a little more thyme.
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