- 1 Kg waxy potatoes
- 250g pancetta or smoked streaky bacon
- 250g Cheese
- Light olive oil or veg oil for frying
- Fresh rosemary
- Fresh bay leaves
Saw this in a hot counter in a small sandwich place in the city on a quiet Sunday. Interrogated the Sicilian owner as to its composition then tried it at home.
A big thumbs up from the family.
You will need a large frying pan and a roasting dish or tin.
Pre heat oven to gas mark 6 or 200 degrees C
Scrub and clean the potatoes (any size will do. I used a mixture of purple skin, small ones from the garden and supermarket normal sized ones).
I par-boiled them for 5 mins then either sliced then (the normal size) or cut them in half (the little ones).
Cut the bacon up into 1” pieces.
I put these to one side and heated my large frying pan then put a splash of oil in it. Fry off the bacon lightly, remove and put to one side.
In the hot pan with the lovely bacon flavoured oil sauté the potatoes in batches with a small pinch of chopped fresh rosemary, salt and pepper. Transfer these to the roasting dish. Combine with the bacon and 3 chopped bay leaves. Sprinkle the cheese on top (when I did this I used a mixture of mozzarella, cheddar and red Leicester but you could try whatever is lurking in the fridge).
Bake for 15 mins.
I served with sautéed spinach and broccoli.
See comment for picture of this pre-cooked.