Method

• 1.
  Grease a baking tray. Place potatoes in a large saucepan of cold salted water and bring to the boil over medium-high heat. Cook for 6-8 minutes until tender. Drain and return to the pan for 1 minute or until dry. Transfer to baking tray and flatten slightly with a fork.
• 2.
  Heat 2 tbs oil (if using rendered pancetta fat from chicken recipe, add enough oil to make 2 tbs) in a frypan over medium-high heat. Cook garlic for 15 seconds to flavour oil, then discard garlic. Add the potatoes and cook for 3 minutes each side or until golden and crisp.

• 3.
  Combine zest, juice and herbs with remaining 2 tbs oil, season, then toss with potatoes. Serve with chicken.