Italian
Mporchettate Potatoes
by Casa Pappagallo · 705K subscribers on YouTube
Crispy roasted potatoes with lard and pancetta, flavored with rosemary, garlic, and fennel seeds. A classic Roman-style side dish.
- Difficulty
- easy
Ingredients
9 items- Olive OilExtra-virgin olive oil, used for the skillet and for greasing the baking dish
- LardoCured pork back fat, rendered and later added back for the last 10 minutes
- PancettaCured pork belly, rendered and later added back for the last 10 minutes
- PotatoesPotatoes, can be peeled or unpeeled, cut into chunks or wedges
- RosemaryFresh rosemary sprigs
- GarlicGarlic cloves left in their skins (in camicia)
- Fennel SeedsFennel seeds
- SaltFine salt to taste
- PepperBlack pepper, freshly ground to taste
Method
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Add the lard and pancetta and let them render slowly, stirring occasionally, until the fat is released and the meat is browned (about 5–7 minutes).
- Meanwhile, take a baking dish and add a little olive oil to coat the bottom.
- Prepare the potatoes: leave the skin on or peel, then cut them into chunks or wedges (about 2–3 cm thick).
- Arrange the potato pieces in a single layer in the baking dish, not overlapping.
- Strain the rendered hot fat from the skillet over the potatoes, reserving the cooked lard and pancetta for later.
- Season the potatoes with fresh rosemary sprigs, garlic cloves left in their skins, fennel seeds, salt, and pepper.
- Bake in a static oven preheated to 200°C (400°F) for about 50 minutes.
- After 50 minutes, remove the dish from the oven. Scatter the reserved cooked lard and pancetta pieces over the potatoes.
- Return to the oven for another 10 minutes, until the potatoes are deep golden and crispy.
- Serve immediately, very hot.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
