3.8 26

Pan-Roasted Fingerling Potatoes with Pancetta

  • Total Time:
  • Servings: 10

Fabio Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill; if you can't find fingerlings, try baby Yukon Gold potatoes. For a lighter version, leave out the pancetta.

 

slideshow Chef Holiday Recipes Made Easy

slideshow Delicious, Quick Side Dishes

 

KEY: Fall, Winter, Roasting, Christmas, Dinner Party, New Year's Eve, Thanksgiving, Italian, Side Dishes, Healthy, Make Ahead

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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

How to make this recipe

  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.

Contributed By Photo © John Kernick Published December 2008

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