- 4-6 fresh thyme sprigs
- 1/2 tsp red pepper flakes (optional)
- 3 tbsp butter, melted
- 10-12 russet potatoes, peeled
- About 3 ounces pancetta, cubed
- 3 tbsp extra-virgin olive oil
- 1 small onion or 4 shallots, peeled and sliced very thin
- Kosher salt
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
In a bowl, add the melted butter and oil. Stir until well blended.
Add a bit of the butter-oil mixture to the bottom and sides of a 10-inch round baking dish and spread it evenly.
Prepare the potatoes by slicing them into thin pieces.
Add the potatoes to the prepared baking dish and arrange them vertically in a single layer.
Wedge the onions in the middle of the potatoes.
Sprinkle salt, pepper, and red pepper flakes on top of the potatoes and onions.
Brush the rest of the butter oil over the potatoes.
Place the baking dish in the preheated oven and bake the potatoes for about 1 hour and 25 minutes.
Place a skillet on the stove and turn the heat to medium-high. Add the pancetta and cook until crispy. Transfer onto a clean plate lined with paper towels to drain excess grease.
Scatter the crispy pancetta and thyme sprigs all over the potatoes.
Put the baking dish back in the oven and bake for another 35 minutes.
Remove the baking dish from the oven, then sprinkle a bit of kosher salt on top for extra taste.
Serve right away with sour cream. Enjoy!