Pan-Roasted Fingerling Potatoes with Pancetta

Name: Pan-Roasted Fingerling Potatoes with Pancetta
Total time: 50 min
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

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Total: 50 minutes

Servings: 10

Cost: $1.62 /serving

Author : Fabio Trabocchi

Pan-Roasted Fingerling Potatoes with Pancetta

Ingredients

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2 pounds fingerling potatoes, scrubbed and cut into 1/2-inch rounds1/4 cup extra-virgin olive oil1/2 pound thickly sliced pancetta, cut into 1/3-inch diceSalt and freshly ground pepper1 onion, thinly sliced1/4 cup finely chopped dill

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Instructions

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Step 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.

Step 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.

Step 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.