Roasted red potatoes with pancetta and red peppers from Whitewater Cooks at Home by Shelley Adams

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast leg of lamb with Cinzano, rosemary and mint demi-glace

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Notes about this recipe

  • averythingcooks on January 22, 2024

    I used large unpeeled red skin potatoes cut into 1" chunks in place of baby potatoes. Based on past results with similar ideas, I started the potatoes 1st, added the peppers (+ some onion) after 10 minutes and then garlic went in for the last 10. Because our plates already included prosciutto (BFC mini Italian frittatas), I skipped the pancetta this time but it would certainly be good here. A repeat idea for sure.

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