I love how crispy these potato slices are! The pancetta made every bite extra special! Oh, man, you have got to give this recipe a try, I’m telling you! Feel free to add more ingredients if you prefer. By the way, I have tried adding quick-melt cheese and it was divine! You should try it as well! Have a beautiful day, friends. Enjoy!
INGREDIENTS :
- 3 tbsp butter, melted
- 3 tbsp extra-virgin olive oil
- 10 – 12 russet potatoes, peeled
- Kosher salt
- 1 small onion or 4 shallots, peeled and sliced very thin
- 1/2 tsp red pepper flakes (optional)
- 4 – 6 fresh thyme sprigs
- About 3 ounces pancetta, cubed
DIRECTIONS :
- Prepare the oven and preheat to 190 degrees C or 375 degrees F.
- In a small mixing bowl, add the melted butter and oil. Stir until well blended.
- Brush with a bit of the butter mixture a 9-inch baking dish.
- Slice into thin cuts the potatoes.
- Place the potato slices into the prepared baking dish and arrange them vertically.
- Sprinkle the shallot slices and onions over the potatoes.
- Season with salt and pepper, then brush the top with the rest of the butter mixture.
- Place it inside the preheated oven and bake for 1 hour and 25 minutes.
- About 30 minutes before the baking time ends, cover it with aluminium foil and continue baking.
- Meanwhile, place the pancetta in a pan. Place the pan on the stove and turn the heat to medium. Cook until brown.
- Drain the pancetta onto a clean plate lined with paper towels.
- Remove the potatoes from the oven and scatter the crispy pancetta all over.
- Add the thyme sprigs over the potatoes.
- Place it inside the preheated oven and bake for another 35 minutes.
- Remove from the oven and season with kosher salt.
- Serve hot with sour cream. Enjoy!
