Potatoes, sage and panchetta from the oven

Course Side dish
Cuisine Frans
Servings 10 pax


  • 1,4 kg Potatoes, Rozeval
  • 200 g Panchetta
  • 8 tbsp Olive oil
  • 2 bunch sage
  • 8 pcs Garlic
  • to taste Salt
  • to taste Pepper
  • 100 g Cheese. Parmesan grated


Panchetta sauce

  • Chop the sage and garlic roughly. Cut the panchetta in small strips. Heat the oil in a pan and bake the panchetta on a medium heat. When the strips start getting brown, you add the sage and garlic. When done, add the heavy cream and let it go for a few minutes. Turn off the heat.


  • Heat the oven to 190ºC or 374ºF. Wash the potatoes and cut into slices. Mix the potatoes and the panchetta cream, bring to the taste with salt and pepper and put the mixture in a roasting tray. Cover with aluminium film and cook in the oven for 50 minutes. After this time, you remove the aluminium and let it go for another 30 minutes to brown the surface of the mixture. 5 Minutes before the end you sprinkle the parmesan cheese on top of the potatoes.
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