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Cut the potatoes into similar heights and then into rounds as best you can. You can use cutters if preferred as it's a little quicker!
Get the pancetta wrapped around them and secure it by piercing it with a piece of rosemary. A nice sturdy piece.
In a small sauce pan add in oil. You want enough to cover the base of the pan.
Place the pan on medium-high heat and add in the potatoes, bottom down (if that makes sense).
Let the spuds get some colour, this usually takes around 5-10 mins.
After this time, flip them over and add in the clarified butter.
Use the chicken stock to then make sure the potatoes are just covered. Then add in the garlic and Rosemary.
Add some parchment on top and leave to cook on a medium low heat for around 50-60 mins.
You are looking for all the stock and some of the butter to have evaporated. Leaving you with super soft fluffy potatoes in a pool of caramelised butter.
Once it’s like this turn the heat off and leave the spuds in the pan. After about 10-15 mins they will be ready to wiggle off of the bottom of the pan!
Add a sprinkle of salt and you’re good to go!