I’ve been making these potatoes for so long, I barely remembered the source. I went through a few of the cookbooks that were possible suspects until I found the original recipe in from Modern Italian Cooking by Biba Caggiano. It was a surprise to find out that what I’d been calling Biba’s Potatoes for so long were actually Mamma Lea’s Roasted Potatoes, with my variations applied.
I know that I said that roasted is my favourite way to eat potatoes (though french fried and mashed are top contenders). These are similar to roasted potatoes, but with a couple of bonus ingredients to change the taste a bit. Worthwhile additions, I’d say.
Get the garlic, potatoes and pancetta.
Parboil the potatoes.
Meanwhile, peel the garlic.
And cube the pancetta.
Drain the potatoes,
then toss them with a mixture of butter and olive oil.
Add the pancetta, then place the baking dish in the oven..
After 30 minutes, add the garlic. Toss to coat with the oils.
An additional 15 minutes in the oven to cook the garlic and you can serve Biba’s Potatoes.
The original recipe is from Modern Italian Cooking by Biba Caggiano.
1-1/2 pounds boiling potatoes
2 tablespoons olive oil
2 tablespoon unsalted butter
1/2 tsp. salt
5 garlic cloves, halved if large
2 to 3 ounces pancetta, cut into cubes
Preheat the oven to 350°F.
Peel the potatoes and cut them into 3/4″ cube-shaped pieces. Put the potatoes into a pot and fill the pot with cold water to just cover the potatoes. Bring to a boil and cook for 10 minutes. Drain the potatoes.
Meanwhile, add the olive oil and butter to a large baking dish and place in the oven to melt the butter. Remove the baking dish from the oven, add the drained potatoes and toss to coat with the oil and melted butter. Add the pancetta and season with salt. Bake for 20 minutes.
Remove the baking dish from the oven, add the garlic, stir to coat and bake another 15 minutes. Serve.