Potatoes with pancetta and truffle

Name: Potatoes with pancetta and truffle
Yield: 4
Ingredients: 600 g Waxy potatoes, small, scrubbed; we used baby Gourmandine (Main); 80 g Pancetta, sliced (Main); 3 Tbsp Extra virgin olive oil; ½ Lemons, juice only; 1 Tbsp Truffle oil, or use a sprinkle of truffle powder (see note below recipe) (Main); 1 small handful Chives

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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Potatoes and truffle pair well and adding the crisp pancetta takes this dish to another level.

Ingredients

600 g	Waxy potatoes, small, scrubbed; we used baby Gourmandine (Main)
80 g	Pancetta, sliced (Main)
3 Tbsp	Extra virgin olive oil
½	Lemons, juice only
1 Tbsp	Truffle oil, or use a sprinkle of truffle powder (see note below recipe) (Main)
1 small handful	Chives

Directions

Boil the potatoes in salted water until tender. Cut the potatoes in half or into thick slices and place in a bowl.
Pan-fry the slices of pancetta until very crisp. Break pancetta into pieces and add to the potatoes.
Pour the olive oil into a small bowl, whisk in the lemon juice and season with salt and freshly ground black pepper. Pour over the potatoes and toss gently to combine.
Place in a serving bowl, sprinkle with truffle powder and snip over the chives.

Note:If using truffle oil, add to the vinaigrette. Pancetta can be cooked in a hot oven, turning once until crisp.