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Pan-Roasted Fingerling Potatoes with Pancetta Recipe

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Pan-Roasted Fingerling Potatoes with Pancetta image
John Kernick

 

This recipe for Pan-Roasted Fingerling Potatoes with Pancetta, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Friday, December 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds fingerling potatoes, scrubbed and cut into 1/2-inch rounds
1/4 cup extra-virgin olive oil
1/2 pound thickly sliced pancetta, cut into 1/3-inch dice
Salt and freshly ground pepper
1 onion, thinly sliced
1/4 cup finely chopped dill

Directions:
Directions:
1. Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.

2. In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

3. Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes. Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer. Stir in the pancetta and cook for 2 minutes longer. Transfer the potatoes to a bowl. Toss with the dill right before serving.


Make Ahead

The potatoes can be kept at room temperature for up to 4 hours. Reheat in a 325 oven before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
This goes great with The Citrus Marinated Pork Rib Roast.

 

 

 

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