Fingerling Smashed Potatoes with Parmesan and Pancetta

Boiled, then fried then smashed and topped with pancetta. Potatoes don't get much better than this

Credit: Flickr /penguincakes

Flickr /penguincakes

Smash potatoes then fry them for a crispy exterior

Potatoes are the perfect food, and this smashed version with parmesan and pancetta takes them up to another level


  • 500 grams fingerling potatoes

  • 200 grams pancetta, diced

  • 1/4 cup good olive oil

  • 1/2 cup freshly grated Parmesan 

  • Freshly ground pepper, to taste


  1. Bring a large pot of water to the boil.
  2. Add a teaspoon of salt along with the potatoes.
  3. Boil until they are cooked and easily pierced with a knife.
  4. While the fingerlings are cooking, fry the pancetta in a non-stick pan (I like using Scan Pans) until it is crispy.
  5. Remove pancetta from the pan and set aside on paper towel.
  6. Drain the potatoes and let them cool for about 5 minutes. Then place them in the same pan as the pancetta.
  7. Using the heel of your hand, press down on the potatoes to literally smash them, so the skins break and expose the flesh. Add the oil to the pan and turn to medium-high heat. Sauté smashed potatoes for about 5 minutes on both sides until they are golden in colour and crispy on the outside.
  8. Transfer potatoes to a serving platter, top with the reserved pancetta and a generous sprinkling of Parmesan and a good grind of pepper.
  9. Sour cream is a nice side option.

Serves 4.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.