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Pan-Roasted Pancetta Fingerling Potatoes
| Pan-Roasted Pancetta Fingerling Potatoes | | Print |
Recipe By: Alice Morrow
Pan-Roasted Pancetta Fingerling Potatoes
Ingredients
- 2 lbs. fingerling potatoes, scrubbed/washed and cut into ½” rounds
- ¼ c. extra virgin olive oil
- ½ lb. sliced pancetta, diced into small pieces
- Salt, fresh black pepper
- 1 large onion, thinly sliced
- ¼ c. fresh chopped dill
- Paprika
Instructions
- Place potatoes in a large pot and fill with salted cold water. Bring to boil and then reduce heat and cook until potatoes are just tender. DO NOT OVER COOK. Drain and pat dry.
- In large cast-iron skillet, heat olive oil.
- Add pancetta and cook until lightly browned.
- Using a slotted spoon, transfer the pancetta to a bowl.
- Add 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 potatoes are golden brown.
- Stir in pancetta and cook for 2 minutes longer.
- Transfer the potatoes to a bowl. Taste for seasoning.
- Toss with dill right before serving and sprinkle with paprika.
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Comments (2)
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Sounds great…
Hey Steve–have a great day!