Cooking Class Takeaway

Crispy Roasted
Pancetta Potatoes

Crisp Outside · Creamy Inside

Yukon Gold potatoes are briefly parboiled, tossed with pancetta, olive oil, salt, and pepper, then roasted until deeply browned. The short boil creates crisp, craggy edges while the centers stay soft and creamy.

Crispy roasted pancetta potatoes
8
Serves6–8 people
◷
Prep Time20 minutes
6
Parboil6 minutes
♨
Roast400°F · 60–75 min
▥
DifficultyEasy
●Ingredients
3 lb
size B Yukon Gold or red potatoes
200 g
pancetta
5 tbsp
extra virgin olive oil
1 tbsp
kosher salt
½ tbsp
freshly ground black pepper
As needed
cooking spray or olive oil for the pan
Equipment
Large pot, large mixing bowl, parchment paper, and a full-size foil sheet pan about 3½ inches deep.
1Method
  1. Preheat the oven to 400°F (205°C).
  2. Wash the potatoes, remove any eyes or blemishes, and leave the skins on.
  3. Cut into pieces about ¾ inch (2 cm). Keep them as uniform as practical.
  4. Place in a large pot of generously salted lukewarm water.
  5. Bring to a full boil over medium-high heat.
  6. Once boiling, cook for exactly 6 minutes.
  1. While they boil, dice the pancetta into ½-inch pieces.
  2. Drain the potatoes thoroughly.
  3. Toss potatoes, pancetta, olive oil, salt, and pepper in a large bowl.
  4. Line the pan with parchment, then lightly grease it.
  5. Spread the mixture in a single layer and roast 30 minutes.
  6. Stir, spread back out, and rotate the pan if needed.
  7. Continue roasting and stirring every 15 minutes until deeply browned.
  8. Serve immediately when crisp outside and fork-tender inside.
would replace the entire section with this:
Cleaned potatoes Clean & Prep Wash the potatoes thoroughly, remove any eyes or blemishes, and leave the skins on.
Diced pancetta Dice the Pancetta Cut the pancetta into approximately ½-inch (1 cm) pieces.
Potato mixture tossed in bowl Toss Together Combine the drained potatoes with the pancetta, olive oil, salt, and pepper until evenly coated.
Potatoes in parchment-lined foil pan Ready for the Oven Spread the mixture into a single layer so the potatoes roast instead of steam.
Paul’s
Tips
Why Parboil?

The brief boil softens the surface starch. Tossing roughens it slightly, creating edges that become crisp in the oven.

Tame the Parchment

Crumple it, run it under cold water, squeeze out the excess, and shake it open. It will form neatly to the pan.

Give Them Room

Overcrowding traps steam. A single layer is essential for deep browning and crisp edges.

Watch Your Oven

Rotate the pan if one side browns faster. Continue stirring every 15 minutes until the color is right.

The Secret

The 6-minute parboil is everything. It creates rough, starchy edges that roast into a crisp crust while the centers stay soft and creamy.

Serve With

Pancetta potatoes served with porchetta

These are especially good with porchetta, roast chicken, steak, pork, lamb, or prime rib.

Cook With Paul

Private cooking classes in Plainfield, Naperville, and surrounding Chicago suburbs.
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