Crispy English potatoes from Barefoot Contessa Foolproof: Recipes You Can Trust (page 185) by Ina Garten

  • potatoes
  • pancetta

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lauren_kt803s on April 13, 2026

    These are delicious and I could just eat these for dinner. I didn’t roast the pancetta the entire time-I did for the beginning 5 minutes to render some fat, then pulled it out, and added it back in the last 15 minutes of cooking.

  • billie109210 on February 18, 2026

    This is one of my absolute favorites ways to make roasted potatoes. Do it exactly as the recipe states and you’ll get some of the crispiest, most flavorful potatoes ever!

  • julesamomof2 on October 02, 2025

    I've been spending time trying out Ina recipes that have been on my list for years and this one is an absolute keeper! I've made it 3 times in the last month, and I no longer pre-cook my pancetta. I used the pre-diced Boars Head packaged pancetta and just throw the boiled potatoes and pancetta on a single sheet pan and bake. Boiling the potatoes is admittedly an extra step but so worth it.

  • lawrencecharcuterie on November 26, 2022

    This is a keeper and tweakable. We feared the panchata would burn cooking for that long so instead I warmed that on the stove top along with some chopped rosemary. It seems this would have been a good place also to add garlic which easily burns or any other herbs. I proceeded to cook the potatoes as the recipe suggests and added the pancetta and seasonings to the potatoes for about the last 5 minutes of cooking. Held in the oven for 10 minutes without losing any sort of crispness. Not sure how much longer I could push that.

  • averythingcooks on December 17, 2021

    Lovely crispy potatoes! This is really more about the method but it certainly works. I also par-boiled/roughed up my potatoes a little early. As the rest of our dinner was quite rich, I skipped the pancetta this time. Based on how good they were without it, I'm pretty sure they would be great with it :)

  • anya_sf on February 03, 2019

    I boiled the potatoes the day before, which worked well. Super good!

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