Warm potato and pancetta salad

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Warm potato and pancetta salad

Serves 4 1h 20 min
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.


  • 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 and pepper


Prep time: 10 min
Cooking time: 1h 10 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 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.
  • Step 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.
  • Step 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.

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