Warm potato and pancetta salad

Salads

Warm potato and pancetta salad

Name: Warm potato and pancetta salad
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4

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.

Ingredients

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

Method

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.