Patate 'Mporchettate (Porchetta-Style Roasted Potatoes)

Steps

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1. 1
   Heat a small amount of oil in a skillet, then add the pancetta and lard. Cook over low heat to slowly render the fat and extract the fragrant oil.
   ▶ ≈0:31
2. 2
   Oil the bottom of a baking dish and cut the potatoes into medium-sized chunks or wedges. Arrange them in a single layer, being careful not to overlap.
   ▶ ≈2:18
3. 3
   Strain the rendered fat, removing larger pieces of pancetta and lard. Drizzle the fragrant oil over the potatoes.
   ▶ ≈3:17
4. 4
   Sprinkle rosemary, whole garlic cloves, fennel seeds, salt, and black pepper over the potatoes.
   ▶ ≈4:02
5. 5
   Transfer to a 200°C (400°F) static oven and bake for approximately 50 minutes.
   ▶ ≈4:39
6. 6
   In the final 10 minutes of baking, add the reserved pieces of pancetta and lard on top of the potatoes to make them even crispier.
   ▶ ≈4:51
7. 7
   Finish baking until the potatoes are golden and crispy on the outside while remaining tender inside, fully infused with aromatics. Serve immediately while hot.
   ▶ ≈5:36