Ingredients

The following ingredients have 4 Servings
  • 80 gm mild pancetta, cut into lardons
  • 800 gm mixed baby potatoes such as purple congo, pink fir apple and baby Nicola, larger ones halved
  • ¼ cup mixed finely chopped mint and flat-leaf parsley
  • 1 tsp dried mint
  • 60 gm cultured butter, diced
  • Finely grated pecorino pepato, to serve

Instruction

  • Preheat oven to 190C. Heat a small frying pan over medium heat, add pancetta and fry, stirring occasionally, until golden and starting to crisp (2-4 minutes). Transfer to a bowl, and add potatoes, fresh and dried herbs, butter and a good grind of black pepper.
  • Place 2 large pieces of baking paper (about 40cm long) on a work surface and top each with another large piece offset at an angle. Divide potatoes between the paper, wrap and roast until tender and starting to caramelise (1 hour). Sprinkle with plenty of pecorino and serve hot.