These potatoes are a bit more time-consuming to
prepare than simple roast spuds, but they look impressive and get
lovely and crisp on the base, the pancetta fat melting into the
layers and adding delicious salty-pork flavours.
6-8Desiree or red rascal potatoes (180gm each), peeled6-8very thin pancetta slices (see note), torn into thin strips2 tspthyme leaves1 tbspolive oil
Preheat oven to 180C. Thinly slice potatoes crossways just short of cutting through the base. A ruler placed on either side of the potato helps prevent the knife going all the way through. Gently press strips of pancetta and thyme between the slices at regular intervals (any pancetta sticking out too far may burn, so tear into smaller pieces).
Place potatoes cut-side up in a roasting pan, drizzle with oil and season to taste with salt and freshly ground black pepper. Roast potatoes, turning once and scattering with remaining thyme towards end of cooking, until cooked through and golden brown (45 minutes to 1 hour). Serve hot.