This recipe (from Foolproof) takes a few extra steps and dirties a few more dishes than your average roasted potato recipe, but the results are well worth the extra effort.
I had originally planned to serve them with salmon, but the salmon didn’t really turn out. Not ones to gamble with fishy-looking fish, we pitched the salmon, and just ate the potatoes with some steamed broccoli. We were not disappointed.
Edited to add:
A word on salt. Ina loves salt. This recipe called for salting the potatoes while boiling them, again before roasting them, and then a third time when they come out of the oven. All of that salt is in addition to pancetta, which is salt in meat form. Personally, I like things a lot less salty, so this just illustrates the need to taste as you go. We used a fraction of the salt listed in the recipe, and we were still chugging water all evening.