Mini Potatoes with Pancetta

Mini potatoes are special. When cooked they’re buttery soft and delicious, and, look great on the plate too. So, red mini potatoes were on sale at the store and I had some pancetta in the fridge (don’t know why). This seemed like a perfect match, so, here I have mini potatoes and pancetta, really good

The mini potato that we know, is not a specific type of potato but actually a young or new potato, immature. These are usually Yukon gold or red potatoes. Now for a little science lesson. There are two types of starch in a potato. Amylose has a mealy floury texture that’s good for baking potatoes, and, Amylopectin that has more of a waxy texture. The ratio of the two produces the texture of the cooked product. The new potatoes have higher levels of Amylopectin which produces the smooth buttery texture when cooked. So in this case I have some little red potatoes that will be absolutely delicious when done

The key to this dish is timing and, speed. Precooking the little spuds is essential. Once the pancetta starts to render, there will only be just enough time to bathe the potatoes in the fat and transfer the flavor before the pancetta will burn. So, everything starts with the potatoes. Give them a good cleaning, I like to scrub them, don’t forget, they grew up in the dirt. Now cook them, that’ll be a boil for about 15 minutes, but always check them. Drain and set aside.

The key to rendering any kind of bacon it to start with a cold pan. This allows the pieces to heat up and the fat start to melt, whereas a hot pan will just sear it. So, put the pancetta in a pan over medium heat, as it heats up and it renders. Now add the butter and the garlic, stir well to prevent from sticking. When the pancetta is cooked to your liking, and the garlic is soft, lower the heat and add the potatoes, mixing everything well. I said to cook to your liking because some like their pancetta soft and some burnt. Add the fresh thyme, make sure the potatoes are covered in the herbs and the fat from the pancetta, remove from the heat.

And, that’s it, mini potatoes with pancetta, a wonderful side to so many dishes. Buttery soft potatoes bathed in garlic and bacon. It doesn’t bet much better than that. I hope you enjoy yours.