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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. Chef Holiday Recipes Made Easy Delicious, Quick Side Dishes

2002 Best New Chef Fabio Trabocchi
Fabio Trabocchi
December 2008

Gallery

Credit: © John Kernick

Recipe Summary

total:
50 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.

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  • 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.

  • 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.

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