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Mini Pancetta and Sage Potatoes

Mini Pancetta and Sage Potatoes

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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.
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  • 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)


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.

Tips or serving suggestions

Allow a little extra time for the potatoes to cool after boiling.

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