Roasted baby potatoes with aioli and pancetta

Roasted baby potatoes with aioli and pancetta

45 mins



  • 2kg Inca Gold Potatoes
  • 2 tbs olive oil
  • 4 pancetta slices
  • 1 cup (300g) garlic aiol
  • 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


  • Step 1

    Preheat oven to 200°C. 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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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 aïoli, then the chimichurri. Place on a serving platter and top with the pancetta.

Makes: 24

Recipe courtesy of

  • Hit enter to search