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Pan-Roasted Pancetta Fingerling Potatoes

Pan-Roasted Pancetta Fingerling Potatoes

Pan-Roasted Pancetta Fingerling Potatoes
Pan-Roasted Pancetta Fingerling Potatoes
Pan-Roasted Pancetta Fingerling Potatoes
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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
  1. 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.
  2. In large cast-iron skillet, heat olive oil.
  3. Add pancetta and cook until lightly browned.
  4. Using a slotted spoon, transfer the pancetta to a bowl.
  5. Add potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
  6. Add the onion and cook until softened and potatoes are golden brown.
  7. Stir in pancetta and cook for 2 minutes longer.
  8. Transfer the potatoes to a bowl. Taste for seasoning.
  9. Toss with dill right before serving and sprinkle with paprika.
 

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