crispy english potatoes
This is a classic English way to prepare potatoes. You partially boil them, then drain them and shake them in the pan to rough up the edges. When you roast the roughed-up potatoes, the edges and skins get crusty along with the pancetta. Lots of salt makes it all taste even better. 2½ pounds Yukon Gold potatoes, unpeeled Kosher salt and freshly ground black pepper 3 ounces pancetta, ½-inch-diced 2 tablespoons good olive oil ¼ cup minced fresh flat-leaf parsley, for garnish Preheat the oven to 425 degrees. Cut the potatoes in 1½ to 1½-inch chunks and place them in a large saucepan, preferably with 2 handles. Cover the potatoes with water by 1 inch and add 1 tablespoon of salt. Cover and bring the water to a boil. Uncover, lower the heat, and simmer for 10 minutes. Drain the water, leaving the potatoes in the pot. (The potatoes will have started cooking on the outside but will be hard inside.) Using a kitchen towel, grasp the pot with the lid on and shake the potatoes vigorously for a full 5 seconds to rough up the edges. Meanwhile, 5 minutes before the potatoes are cooked, place the pancetta on a sheet pan and roast for 5 minutes. Add the drained potatoes, the olive oil, 1 teaspoon salt, and ½ teaspoon pepper to the pan and toss with a metal spatula. Roast the potatoes and pancetta for 45 minutes, tossing occasionally, until they are very browned and crisp. Don’t worry if the skins come off—that’s part of the crispiness. Sprinkle with parsley, salt, and pepper and serve hot.