These potatoes are sooooo good! I never have leftovers when I serve them. I have made some modifications to make them even tastier. I start by cooking 3 ounces of chopped pancetta over medium heat until crisp and fat is rendered. Then I add two chopped shallots, 2 tablespoons of butter instead of 4 and my rosemary, which I double the amount of. Cook until the shallots are tender and then I proceed with the recipe as written except I do adjust the half and half to thin the sauce just a bit more. I always get lots of compliments and requests for the recipe.
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These potatoes are sooooo good! I never have leftovers when I serve them. I have made some...