Roasted Baby Potatoes With Aioli And Pancetta

These spiced up baby potatoes are a delicious addition to your festive feast.

The ingredient of Roasted Baby Potatoes With Aioli And Pancetta

• 2kg coles fresh baby washed potatoes
• 2 tbs olive oil
• 4 pancetta slices
• 1 cup 300g garlic aioli
• 1 cup coarsely chopped flat leaf parsley
• 2 tablespoons coarsely chopped oregano
• 1 garlic clove finely chopped
• 1 teaspoon mild paprika
• pinch dried chilli flakes
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil

The Instruction of roasted baby potatoes with aioli and pancetta

• preheat oven to 200u00b0c place the potatoes in a roasting pan drizzle with oil season with salt and pepper and toss to combine bake turning occasionally for 30 mins or until golden brown and tender
• cook the pancetta in a non stick frying pan over medium heat for 2 3 mins or until crisp transfer to a plate lined with paper towel break into small pieces
• to make the chimichurri place the parsley oregano and garlic in a mortar and pound with a pestle until a coarse paste forms add the paprika chilli vinegar and oil and stir to combine season with salt and pepper
• use a serrated knife to cut a small cross in the top of each potato gently squeeze the sides to open top with a dollop with the garlic au00efoli then the chimichurri place on a serving platter and top with the pancetta

Nutritions of Roasted Baby Potatoes With Aioli And Pancetta

calories: 142 444 calories
calories: 9 grams fat
calories: 2 grams saturated fat
calories: 11 grams carbohydrates
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calories: 3 grams protein
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