Crispy English Potatoes

By broots

Ingredients

• 2 1/2 pounds Yukon Gold potatoes, unpeeled
• Kosher salt and freshly ground pepper
• 3 ounces pancetta, in 1/2-inch-dice
• 2 tablespoons good olive oil
• 1/4 cup minced fresh flat leaf parsley, for garnish

Details

Adapted from isinginthekitchen.com

Preparation

Step 1

Preheat the oven to 425F.

Cut the potatoes in 1 to 1 1/2-inch chunks and place them in a large saucepan, preferably one with double handles. Cover with water by 1 inch and add 1 tablespoon salt. Cover and bring to a boil. Uncover, lower the heat, and simmer for 10 minutes. Drain, leaving the potatoes in the pot. Grasp the pot with the lid on and shake the potatoes vigorously for a full 5 seconds to rough up the edges.

Meanwhile, 5 minutes before the potatoes are done, place the pancetta on a sheet pan and roast for 5 minutes. Add the drained potatoes, drizzle with olive oil and sprinkle with salt and pepper. Toss with a metal spatula to coat well. Roast for 45 minutes, tossing occasionally, until the potatoes are very browned and crisp. Don't worry if the skins come off -- that's part of the crispiness. Sprinkle with parsley, salt, and pepper and serve hot.