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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Yukon Gold Potatoes are SO creamy and good, and this gives them little surprises inside to add to the flavor and makes them GORGEOUS! Ingredients:
12 yukon gold potatoes, scrubbed |
3 tablespoons thyme, chopped, plus some to sprinkle |
3 tablespoons oregano, chopped, plus some to sprinkle |
salt (optional) |
black pepper |
6 thin slices pancetta, or you could substitute unsmoked bacon |
extra-virgin olive oil |
Directions:
1. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil, lower the heat, and simmer until the potatoes are tender enough to be pierced with a fork, but not done, about 15 to 20 minutes. Drain and set aside to cool.
2. Preheat the oven to 350-degrees.
3. On a small plate, or in a shallow bowl, mix together the thyme, oregano, salt and pepper.
4. Cut each slice of Pancetta in half. Press both sides of the Pancetta into the herb mixture and set aside.
5. Using a corer, create a hole in each potato that goes all the way through. Roll up a half slice of Pancetta and insert it into the hole you've made in the potato. Use a toothpick to convince the Pancetta to go all the way in, and it's no longer sticking out of the potato. Do this with every potato, and every half slice of Pancetta.
6. Arrange the potatoes on a baking sheet, including the cores you took out of each potato.
7. Sprinkle all of this with more thyme, oregano, salt and pepper, and drizzle with olive oil.
8. Bake in the pre-heated oven for 30 minutes, or until the Pancetta is crisp and the potatoes are fully cooked.
9. If some of the potatoes are large, cut them in half, across the Pancetta insert, to serve.
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