Instructions: Preheat the oven to 180 degrees C/350 degrees F/gas mark 6.

Rinse the potatoes and slice them in half or if they are quite large into three oval slices.

Cut the lardo or pancetta into small cubes; peel and thinly slice the garlic.

Put the lardo or pancetta and the garlic in an ovenproof dish (a castiron baking tin will do) then heat over a moderate flame until the fat turns pale gold.

Add a few sprigs of thyme a couple of bay leaves and toss gently with the potatoes a little salt and black pepper.

Bake in a preheated oven for about an hour turning once or twice during cooking so that the potatoes are thoroughly seasoned and soaked.

When golden and rich serve as a side dish or a light lunch with salad.

Some pancetta can have less fat on it than you may wish for. If that is the case add a little olive oil when you fry it. For a particularly savoury version you can add 3 tablespoons of grated Parmesan five minutes before black pepper you remove the dish from the oven but go easy on the salt if you do.

Serves 4 as a side dish

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