Mini Pancetta and Sage Potatoes
By Lisa Faulkner
Published on 20 November 2023
When it comes to crowd-pleasing canapés, you can’t beat these Mini Pancetta and Sage Potatoes from Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner. “Everyone loves a roastie, so I’ve created bite-sized versions wrapped up with sage in crispy pancetta,” says Lisa. “They’re so easy and always go down a treat.” This recipe makes 28 canapés. Looking for more Lisa Faulkner recipes? Look no further.
Time and servings
35 minsTotal time
Serves 2545 kcal/serving
10 minsPrep time
25 minsCooking time
Ingredients
- 500g miniature new potatoes
- 14 pancetta slices, sliced in half lengthways
- 1 bunch sage, leaves picked
- 2 tbsp olive oil
- 2 tbsp honey or maple syrup (optional)
Method
Step 1
Cook the potatoes in a large pan of boiling, salted water for 10-12 mins, until tender. Drain and leave to cool.Step 2
Preheat the oven to 200°C/180°C fan/gas 6. Line 1-2 large roasting tins with baking paper. Lay the pancetta slices flat on a clean surface and place a sage leaf on top of each. Place a potato on top of each sage leaf, then wrap up, securing with a cocktail stick.Step 3
Divide the wrapped potatoes between the roasting tins and drizzle with olive oil; season with black pepper.Step 4
Roast for 12-15 mins, adding the honey or maple syrup for the last 5 mins, if using.