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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pan-Roasted Fingerling Potatoes with Pancetta Recipe

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This recipe for Pan-Roasted Fingerling Potatoes with Pancetta is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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