Oven potatoes with garlic cream and pancetta
Oven potatoes with garlic cream and pancetta is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 small, waxy potatoes
- 2 cloves garlic
- Salt
- 100 g pancetta (sliced)
- 2 tbsp butter
- black pepper (freshly ground)
- 2 tbsp chopped chives
Instructions
-
1.
Preheat the oven to 180°C fan.
-
2.
Wash the potatoes thoroughly, pat dry, wrap tightly in foil and prickle all over with a fork. Bake on the middle rack for about 40 minutes.
-
3.
Peel and finely chop the garlic, then grate it lightly with a pinch of salt. Slice the pancetta into strips.
-
4.
Remove the baked potatoes from the foil, cut them lengthwise and scoop out about half of each potato with a tablespoon, leaving the skin intact. Mash the scooped-out flesh with a fork, mix in the garlic and butter, season with salt and pepper, then refill the skins. Sprinkle the pancetta on top and return to the oven for another 5 minutes until heated through.
-
5.
Sprinkle chopped chives over the finished dish before serving.
