Emanuele Lattanzi’s Roman-style roasties

Emanuele Lattanzi's Roman-style roasties
  • 1kg Rooster potatoes, peeled and chopped
  • 2 white onions, sliced
  • 250g pancetta, diced
  • 50ml red wine
  • 50ml chicken stock
  • 2 sprigs rosemary
  • 4 garlic cloves
  • 100ml olive oil
  • salt and pepper
  • flat leaf parsley to garnish
  1. Boil potatoes in salted water for 5 mins, remove and drain.
  2. In a separate frying pan on a low heat, add a glug of olive oil and the onions.
  3. Leave for 10 mins to soften, then add the pancetta and fry until crispy.
  4. Pour in the red wine.
  5. Once the wine has evaporated, add the chicken stock, bring to the boil then remove from the heat.
  6. In a bowl, mix the potatoes with the contents of the frying pan, the rosemary, garlic, pepper and olive oil.
  7. Place in a roasting dish and put in oven at 180C/Gas 5 for around 40 mins or until crisp and golden.
  8. Finish with chopped flat leaf parsley. Buon appetito!


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.