Smashed Roasted Fingerling Potatoes with Pancetta and Sage
By Mark HuxsollPublished on August 23, 2022
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
Look for fingerling potatoes that are about 3 inches long and about 1 inch in diameter. It is important not to flatten the potatoes beyond a ½-inch thickness for even cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes with ¼ cup oil, 1½ teaspoons pepper, and salt in large bowl until evenly coated. Arrange potatoes in single layer on rimmed baking sheet. Roast until potatoes are beginning to brown and paring knife inserted into them meets little resistance, about 20 minutes.
- Using bottom of 1-cup dry measuring cup, flatten each potato to about ½-inch thickness. Roast until bottoms of potatoes are golden brown, about 25 minutes.
- Meanwhile, combine pancetta and remaining 2 tablespoons oil in 12-inch nonstick skillet and cook over medium heat until pancetta is golden brown and beginning to crisp, 7 to 10 minutes. Off heat, stir in sage, garlic, and remaining ½ teaspoon pepper.
- Using spatula, transfer potatoes to large serving platter. Drizzle with pancetta mixture and serve.
Time
1½ hoursYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Fingerling potatoes have tender skins that allow them to be easily smashed, which expands their surface area and helps them develop crispy, craggy edges in the oven. We employed a simple two-step cooking method (all accomplished in the oven): cooking the potatoes until they were paring-knife tender and then smashing them and roasting again until they were crisped. Pressing the potatoes with the bottom of a dry measuring cup ensured that each one was smashed to a ½-inch thickness for even cooking. We then coated the crispy potatoes with a dressing made of crisped pancetta (and the flavorful pancetta cooking oil), along with some garlic and fresh sage that we had quickly bloomed in the hot pancetta-flavored oil.
Before You Begin
Look for fingerling potatoes that are about 3 inches long and about 1 inch in diameter. It is important not to flatten the potatoes beyond a ½-inch thickness for even cooking.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes with ¼ cup oil, 1½ teaspoons pepper, and salt in large bowl until evenly coated. Arrange potatoes in single layer on rimmed baking sheet. Roast until potatoes are beginning to brown and paring knife inserted into them meets little resistance, about 20 minutes.
- Using bottom of 1-cup dry measuring cup, flatten each potato to about ½-inch thickness. Roast until bottoms of potatoes are golden brown, about 25 minutes.
- Meanwhile, combine pancetta and remaining 2 tablespoons oil in 12-inch nonstick skillet and cook over medium heat until pancetta is golden brown and beginning to crisp, 7 to 10 minutes. Off heat, stir in sage, garlic, and remaining ½ teaspoon pepper.
- Using spatula, transfer potatoes to large serving platter. Drizzle with pancetta mixture and serve.
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