Magical Potatoes

From Geoff Last

2013 Jan/Feb


  • 3 lbs. yellow-flesh potatoes, peeled and cut into uniform wedges (roughly six wedges to an average sized spud. If the potatoes are new and relatively unblemished you can leave the skins on)
  • 1/4 c. good olive oil
  • 4 oz. pancetta, sliced 1/4-inch thick, then diced
  • 4 shallots, coarsely chopped
  • 10 fresh sage leaves
  • 1 c. whipping cream (or whole milk if you want to cut back on calories, most of it cooks off anyway)
  • sea salt and black pepper to taste
  • 1/2 c. freshly grated parmesan


Preheat oven to 400°F. Place the potatoes in a large roasting pan. In a medium skillet, warm the olive oil, add the pancetta and cook over medium heat until it starts to brown, then add the sage and cook for 30 seconds more. Add the oil/pancetta mixture and shallots to the potatoes, and toss well. Add the cream and season with sea salt and black pepper. Cover the roasting pan with foil and bake for 1 hour. Remove the foil, sprinkle the parmesan evenly over the potatoes and cook for another 15 minutes. Serves 4 to 6.