Riverford Wicked Leeks
Warm potato and pancetta salad recipe image

Print Warm potato and pancetta salad

Golden brown oven-roasted potatoes tossed with wedges of onion, rosemary and crisp, salty pancetta. Toss with rocket leaves for a warm salad, eat alongside chicken, or enjoy as an elegant starter. If you don't have pancetta this also works with bacon. Add a few cloves of garlic (or many) to the roasting tray if you like.


Salad recipes  


  • 8 medium potatoes, scrubbed
  • 2 red onions or shallots cut into wedges
  • 3 rosemary sprigs
  • Olive oil
  • 250g pancetta, cut into 1cm cubes
  • 2-3 tbsp red wine or balsamic vinegar
  • Salt & pepper


  1. Preheat oven to 200°C/Gas 6.
  2. Cut the potatoes into halves or quarters if large, but leave whole if small. Cook in salted boiling water for 5 minutes. Drain and transfer to a roasting tin.
  3. Add the onion and rosemary sprigs. Toss in just enough oil to coat and season. Roast in for 45 minutes-1 hour, until the potatoes are cooked through, crisp and golden.
  4. Fry the pancetta in a little oil until crispy and browned. Add the red wine vinegar and stir well to get all the bits from the bottom of the pan. Toss with the potatoes.
want to cook with fresh ingredients? try one of our award winning veg boxes