500g evenly sized Potatoes, unpeeled
50g chives, finely chopped
2 tablespoons Olive Oil
Red Kellys Romano & Chive dressing
Cut potatoes in half and place into pot of salted water to part boil.
Remove potatoes from water and place onto oven tray drizzled with olive oil – Place into pre-heated 180°C oven for 15 mins or until golden brown.
Place Peas into pot of boiling water for 3 minutes and drain.
Cut Pancetta into small pieces and place onto crease proof paper into pre-heated oven, occasionally turning until crispy.
Combine all ingredients onto a serving plate with a generous amount of Red Kellys Romano & Chive dressing.