Vegetable Recipes - Warm New Potato and Pancetta Salad Root Recipe

Ingredients

Serve 4

• 500 g/1 lb small new potatoes

• 2 red onions, cut into wedges with the root ends intact

• 4 rosemary sprigs

• 6 tablespoons olive oil

• 75 g/3 oz smoked pancetta, in thick slices, cut into strips

• 3 tablespoons red wine vinegar

• sea salt and pepper

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Method:

1. Add the potatoes to a pan of boiling water and parboil for 5 minutes. Drain thoroughly and transfer them to a roasting tin.

2. Add the red onions to the roasting tin with the rosemary. Drizzle over 4 tablespoons of the olive oil.

3. Place the roasting tin in a preheated oven, 200°C (400°F), Gas Mark 6, and roast for 45-60 minutes, until the potatoes are tender and lightly patched with brown.

4. When the potatoes are done, heat the remaining oil in a frying pan. Add the pancetta and fry until crisp and lightly browned. Add the vinegar and bring to the boil, stirring, to deglaze the pan.

5. Pour over the potatoes and toss to coat. Season to taste with sea salt and pepper. Discard the rosemary sprigs just before serving, and serve warm or cold.