Istrian potatoes | Istarski krumpir

I absolutely love this recipe. I found it on a blog called He Needs Food and although I have loads of family in Istria, none of them have ever made me this dish (I could call them jerks, but I won’t!). This potato dish is filling, hearty, and it’s a meal in one or can be served as a side. Either way, on a cold Sydney winter’s night it really is a winner! I mean, come on, potatoes, pancetta, cream and garlic are always a winning combination!

Apart from the taste, this is a super easy recipe to prepare and you only need one dish. Just throw everything in as you’re chopping.

If you don’t know what Vegeta is, you can take a look here. (I can eat it directly from the tin). I did change a couple of things in this recipe, just to make the quantities even, if it’s 900grams I’m putting in one kilo because quite frankly who can be bothered stuffing around.


  • One (1) kilo of potatoes, cut into cubes
  • 100 g pancetta, finely diced
  • Two (2) tomatoes, diced
  • Four (4) cloves garlic, crushed
  • ½ cup parsley, chopped
  • One (1) teaspoon Vegeta
  • ½ tsp black pepper
  • Two (2) tbsp olive oil
  • ½ cup milk
  • ½ cup cream
  • One (1) cup grated parmesan
  • Truss tomatoes for topping
  • One (1) tbsp extra virgin olive oil


  1. Preheat the oven to 180°C
  2. Place the top 10 ingredients (potatoes, pancetta, tomatoes, garlic, parsley, Vegeta, pepper, olive oil, milk) into a large baking dish and toss to combine
  3. Cover with foil and bake for 30 minutes
  4. Remove from the oven and sprinkle over the grated parmesan. Top with the truss tomatoes, drizzle with the olive oil
  5. Continue baking for 40-50 minutes, or until cooked through and golden on top
  6. Serve hot


Let me know if you try this recipe and what you thought

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)


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