Potatoes with pancetta and truffle
Photo by Tam West
Potatoes and truffle pair well and adding the crisp pancetta takes this dish to another level.
|600 g||Waxy potatoes, small, scrubbed; we used baby Gourmandine|
|80 g||Pancetta, sliced|
|3 Tbsp||Extra virgin olive oil|
|½||Lemon, juice only|
|1 Tbsp||Truffle oil, or use a sprinkle of truffle powder (see note below recipe)|
|1 small handful||Chives|
- Boil the potatoes in salted water until tender. Cut the potatoes in half or into thick slices and place in a bowl.
- Pan-fry the slices of pancetta until very crisp. Break pancetta into pieces and add to the potatoes.
- Pour the olive oil into a small bowl, whisk in the lemon juice and season with salt and freshly ground black pepper. Pour over the potatoes and toss gently to combine.
- Place in a serving bowl, sprinkle with truffle powder and snip over the chives.
Note: If using truffle oil, add to the vinaigrette. Pancetta can be cooked in a hot oven, turning once until crisp.
More Christmas dinner sides from Kathy