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- Mini Pancetta and Sage Potatoes

Mini Pancetta and Sage Potatoes
Prep time:
Cook time:
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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.
Tips or serving suggestions
Allow a little extra time for the potatoes to cool after boiling.
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Ocado Olive Oil 1L
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