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A close up cropped square image of crispy potatoes in a blue bowl with pancetta and sage.
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Crispy Pan Fried Potatoes with Pancetta and Sage

Delicious crispy pan-fried potatoes made with pancetta and sage. These potatoes are full of flavour and make such a delicious side dish to meat or fish.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: Modern Italian
Servings: 4 servings
Author: Emily Wyper

Ingredients

  • 900 g (2 lbs) potatoes (such as maris piper or russet)
  • 100 g (3.5oz) pancetta
  • Sage leaves (about 10)
  • Olive oil
  • Salt

Instructions

  • Bring a large pot of water to a boil and salt it well.
  • Peel the potatoes and cut them into medium-sized cubes. Add them to the boiling water and parboil them for 7 minutes. Drain them and set aside.
    Two photos in a collage showing chopped potatoes and after parboiling.
  • Meanwhile, add the pancetta to a large cold pan and fry until golden and crispy. If your pancetta doesn't have much fat, add around 1 tablespoon of olive oil to help it fry. Remove the pancetta to a bowl with a slotted spoon and set aside.
    Two photos in a collage showing fried pancetta and sage leaves.
  • Add 1 tablespoon of olive oil to the same pan and add the sage leaves. Fry them for around 30 seconds on each side then transfer them to a plate lined with kitchen paper.
  • Add another 2-3 tablespoons of olive oil to the same pan over medium-high heat and add the potatoes. Quickly shake the pan for a second to arrange them in an even layer, sprinkle them with a pinch of salt, then let them fry for 7 minutes, untouched. Don't move the potatoes, as this helps them crisp up.
    Two photos in a collage showing before and after frying potatoes for 7 minutes.
  • After 7 minutes, use a fish slice or spatula to toss the potatoes and give the pan a shake to spread them in an even layer. Add another drizzle of olive oil if needed, then fry for another 10 minutes until crispy and golden all over (around 20-25 minutes total).
    Two photos in a collage showing crispy fried potatoes with pancetta and sage added.
  • Once cooked and crispy, add the pancetta and sage back to the pan and give it a toss to combine. Transfer to a bowl and serve.

Notes

Storage: the potatoes are at their best (and crispiest) served immediately, but they can be reheated in the pan if made in advance.

Nutrition

Calories: 370kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 179mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 44mg | Calcium: 28mg | Iron: 2mg
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