Parmesan, Pesto & Pancetta Potatoes

Spring has arrived! And with it comes an array of amazing ingredients that are perfect in these warmer months. New potatoes are great at this time of year and we’ve got a lovely little dish to keep them interesting.

Delicious as a side dish, cold for an office lunch or to go with the first BBQ of the year, give these a go!


You’ll need:

  • New potatoes (ours came from the lovely White Row Farm Shop during a recent trip home)
  • A couple of cloves of garlic
  • Pesto – recipe here (or shop bought if you’re saving time)
  • A squeeze of lemon juice
  • Extra virgin olive oil
  • Parmesan cheese
  • Pancetta
  • Salt & pepper

Peel and smash a couple of cloves of garlic and add to a pan of boiling water. Half the potatoes, leaving smaller ones whole, and par boil for around 5 minutes until soft. In a separate pan, lightly fry the pancetta and set aside.

Drain the potatoes and drizzle with a few glugs of olive oil. Stir in two tablespoons of fresh pesto (our recipe is really easy), a squeeze of lemon juice, a handful of grated parmesan, the pancetta and salt and pepper to taste.


Transfer to an oven dish and bake in a pre-heated oven for around 20 minutes. Sprinkle with some extra parmesan and basil leaves to serve.


Buon Appetito!

D x

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