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Kipfler potatoes with broad beans and pancetta
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Ingredients:
  • 2 500g pkts frozen broad beans, thawed
  • 100g feta, crumbled
  • 250.00 ml lightly packed fresh mint leaves, chopped
  • 40.00 ml finely grated parmesan
  • 21.00 gm fresh lemon juice
  • 20.00 ml drained capers
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
  • 45 small kipfler potatoes, washed, unpeeled
  • 6 thin slices pancetta
Instructions:
  • Boil broad beans in a large saucepan until bright green and tender, about 3 minutes. Drain, rinse with cold water, and peel off the outer skin using your fingers.
  • Combine peeled broad beans, feta, mint, parmesan, lemon juice, capers, and garlic in a food processor. Pulse until smooth, scraping down the sides occasionally. Season with salt and pepper. Chill in the fridge for 30 minutes covered with plastic wrap.
  • In a large saucepan, gently boil the potatoes in cold water until just tender. Drain and let cool for 20 minutes.
  • 1. Preheat your oven to 180°C and line 2 baking trays with non-stick baking paper. 2. Arrange the pancetta slices in a single layer on the prepared trays and bake for 5 minutes until brown and crisp. 3. Transfer the crispy pancetta to a paper towel-lined plate to drain and cool for 10 minutes. 4. Cut the pancetta into thin strips.
  • Halve the potatoes lengthwise and trim 5mm from the base of each half to ensure they sit flat. Spread a teaspoon of broad bean paste on each half and top with 2-3 strips of pancetta.

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