Fork squashed Potatoes

Ingredients

2 kg of small roasting potatoes, peeled Extra virgin olive oil

a dob of butter Lardo or Pancetta diced

Fresh Rosemary

Parmigiano cheese Salt

Freshly ground black pepper

Method

Preheat oven to 200 to 220 degrees Celsius

Cook the potatoes in salted boiling water for about 12 minutes, or until they are tender but not soft. Drain well, let them rest whilst you fry the pancetta or lardo

Place a skillet on the stove-top and once hot add the lardo or pancetta. Let the lardo or pancetta render and once fragrant add the olive oil and the butter and turn the heat off...

Drizzle a roasting pan with the lardo or pancetta and the oil-butter, season, then throw in the potatoes. Add the rosemary, season the potatoes and drizzle some olive oil...toss around then with a fork squash down on each one of them to break them up slightly....Roast for about 45 minutes

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