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Roasted baby potatoes with aioli and pancetta

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These Roasted baby potatoes with aioli and pancetta are a total game changer. Take your sides to a new level and try out this dish.

  • Makes24
  • Cook time30 minutes
  • Prep time15 minutes
Roasted baby potatoes with aioli and pancetta

Ingredients

  • 2kg Coles Fresh Baby Washed Potatoes
  • 2 tbs olive oil
  • 4 pancetta slices
  • 1 cup (300g) garlic aioli

Chimichurri

  • 1 cup coarsely chopped flat-leaf parsley
  • 2 tbs coarsely chopped oregano
  • 1 garlic clove, finely chopped
  • 1 tsp mild paprika
  • Pinch dried chilli flakes
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place the potatoes in a roasting pan. Drizzle with oil. Season with salt and pepper and toss to combine. Bake, turning occasionally, for 30 mins or until golden brown and tender.

  2. Step 2

    Cook the pancetta in a non-stick frying pan over medium heat for 2-3 mins or until crisp. Transfer to a plate lined with paper towel. Break into small pieces.

  3. Step 3

    To make the chimichurri, place the parsley, oregano and garlic in a mortar and pound with a pestle until a coarse paste forms. Add the paprika, chilli, vinegar and oil and stir to combine. Season with salt and pepper.

  4. Step 4

    Use a serrated knife to cut a small cross in the top of each potato. Gently squeeze the sides to open. Top with a dollop with the garlic aioli, then the chimichurri. Place on a serving platter and top with the pancetta.

Roasted baby potatoes with aioli and pancetta

Roasted baby potatoes with aioli and pancetta
  • Makes24
  • Cook time30 minutes
  • Prep time15 minutes
Ingredients
  • 2kg Coles Fresh Baby Washed Potatoes
  • 2 tbs olive oil
  • 4 pancetta slices
  • 1 cup (300g) garlic aioli

Chimichurri

  • 1 cup coarsely chopped flat-leaf parsley
  • 2 tbs coarsely chopped oregano
  • 1 garlic clove, finely chopped
  • 1 tsp mild paprika
  • Pinch dried chilli flakes
  • 2 tbs red wine vinegar
  • 2 tbs extra virgin olive oil
    Description

    These Roasted baby potatoes with aioli and pancetta are a total game changer. Take your sides to a new level and try out this dish.

    Method

    1. Step 1

      Preheat oven to 200°C. Place the potatoes in a roasting pan. Drizzle with oil. Season with salt and pepper and toss to combine. Bake, turning occasionally, for 30 mins or until golden brown and tender.

    2. Step 2

      Cook the pancetta in a non-stick frying pan over medium heat for 2-3 mins or until crisp. Transfer to a plate lined with paper towel. Break into small pieces.

    3. Step 3

      To make the chimichurri, place the parsley, oregano and garlic in a mortar and pound with a pestle until a coarse paste forms. Add the paprika, chilli, vinegar and oil and stir to combine. Season with salt and pepper.

    4. Step 4

      Use a serrated knife to cut a small cross in the top of each potato. Gently squeeze the sides to open. Top with a dollop with the garlic aioli, then the chimichurri. Place on a serving platter and top with the pancetta.