Ingredients
80g Ashgrove Herb & Garlic Butter, cut into pieces
4 - 5 baby chat potatoes, halved
150g pancetta
1 tbsp olive oil
Pinch of Tasman Sea Salt
Grated Ashgrove Farmhouse Parmesan, to serve

Method
1. Preheat oven to 185°C.

2. Place a piece of foil on a tray and line with baking paper. Place potatoes, half the butter and olive oil onto lined tray and top another piece of baking paper and foil. Crimp the edges close. Place in the oven and steam for 25 minutes.

3. Remove tray from oven. and the top layer of foil and baking paper. Using a fork, gently rough the edges of each potato. Add pancetta and remaining butter onto tray with potatoes and place back into the oven for a further 25 minutes.

4. Remove crunchy potatoes from oven, sprinkle with grated parmesan and serve.