Roast potato salad with crispy pancetta recipe

1. 1

   Preheat the oven to a very low 100C/lowest gas.

2. 2

   Heat a small frying pan, add 1 tbsp of the olive oil and brown the onions on their flat sides.

3. 3

   Remove the onions from the pan and place on foil-lined baking tray.

4. 4

   Add the oil from the pan and a sprig of thyme.

5. 5

   Season with salt and pepper and wrap the foil over the onions.

6. 6

   Place the tray in the oven and cook for 35 minutes, or until tender.

7. 7

   While the onions cool, lay the pancetta strips on a greaseproof paper-lined baking tray and cook in the oven for 15-20 minutes, or until golden and crispy.

8. 8

   Set aside until needed.

9. 9

   Break the cooled onions into petals.

10. 10

    Turn the oven up to 180C/gas 4 and heat up a clean roasting tray.

11. 11

    Put the potatoes into a saucepan, cover with cold water, and add a good pinch of salt.

12. 12

    Cook until you can pierce through with a small knife.

13. 13

    This should take 6-8 minutes but will depend on the size of the potatoes.

14. 14

    Drain well.

15. 15

    Remove the roasting tray from the oven and add the remaining 3 tbsp of olive oil.

16. 16

    Carefully tip in the potatoes, add the garlic and 1 sprig of thyme and put back in the oven for 6 minutes, or until golden brown.

17. 17

    Remove from the oven and pour over the maple syrup, add the roasted red onion petals and mix all together.

18. 18

    Place back in the oven for 2 minutes.

19. 19

    Remove from the oven and spoon the potatoes into a serving dish.

20. 20

    Break up the pancetta strips and sprinkle over the top.

21. 21

    Finish with a little more thyme.

* Per serving · 4 servings · Values may vary.