Ingredients:
- 500g (18oz) pack baby new potatoes, washed
- 1 tsp olive oil
- 2 cloves garlic, crushed
- 140g (5oz) pancetta
- 4 spring onions, finely sliced
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh thyme, chopped
- Plenty of freshly ground black pepper
Method:
Place the potatoes in a large pan and cover with cold water. Bring them to the boil and cook for 15 minutes. Drain, return to the pan and keep warm. Heat the olive oil in a large frying pan and cook the garlic and pancetta for 6-7 minutes until golden. Using a masher, lightly crush the potatoes to give them a coarse texture. Stir in the pancetta and parsley and top with the thyme and spring onion and plenty of pepper.
