Topped with crispy diced pancetta, these maple-roasted, sweet and savory hasselback potatoes make an easy and impressive side. Recipe by Rob and Haley Wall of @walleats.
5 medium-sized russet potatoes, sliced thin ¾ way through potato
Olive oil, enough to coat potatoes
2 tbsp ghee
2 tbsp maple syrup
2 tbsp garlic, minced
2 packs True Story Heritage Breed Diced Pancetta
Parmesan cheese, freshly grated
Sour cream
Green onion
Salt
Pepper
Optional: additional maple syrup drizzled
Directions
Preheat oven to 415 degrees
Add sliced potatoes to a cast iron/baking dish and brush on olive oil
Add potatoes to oven and roast for 45 minutes
Meanwhile, sauté Diced Pancetta until cooked through and crispy. Drain on paper towel-lined plate.
In a small bowl, combine ghee, maple syrup and garlic and mix well.
Remove potatoes from oven and thoroughly coat with maple/ghee mixture.
Place back in oven and remove once exteriors are crispy and interior is soft, 30-45 minutes longer. (Cooking times will vary depending on potato size).
Top with cooked True Story Heritage Breed Diced Pancetta, parmesan cheese, sour cream, green onion, salt, pepper and additional maple syrup (optional).
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