These creamy and crispy baby potatoes topped with spicy mayo, punchy scallions and pancetta might become your go-to side dish. They’re great at room temperature, making them excellent for cookouts, picnics and potlucks.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds baby or fingerling potatoes
- Kosher salt
- 1 teaspoon baking soda
- Canola oil
- One 4-ounce container diced pancetta or 4 slices thick bacon, diced
- 1/2 cup mayonnaise
- 1/4 cup sriracha (see Cook’s Note)
- 1 bunch scallions, thinly sliced (see Cook’s Note)
Instructions
- Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
- While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
- Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
- Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
- Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 270 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 369 mg |
Reviews
I made it with half sweet potatoes, and half baby potatoes. Absolutely amazing! So easy to make. Thank you for this recipe! Oh, I also used sour cream instead of mayo the second time I made it. I actually prefer that taste a little bit more. I think next time I may add some ranch.
These are so good! I used sweet potatoes and chives. I omitted the meat this time but next time I’ll add it. Yum!