Romano Potatoes



500g evenly sized Potatoes, unpeeled

50g chives, finely chopped

50g Pancetta

100g Peas

2 tablespoons Olive Oil

Red Kellys Parmesan & 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 PArmesan & Chive dressing.