Yesterday for 4th of July, I made these potatoes from Food and Wine. They were a hit! I am a little bummed because I’m craving them today and they’re all gone. I guess that’s a good thing, right? What I loved about this recipe is that you can make them ahead of time, they taste great, and are the perfect compliment to any holiday menu.
Photo Credit: John Kernick
Pan-Roasted Fingerling Potatoes with Pancetta
- Recipe by Fabio Trabocchi
- 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
- Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
- 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.
The potatoes can be kept at room temperature for up to 4 hours. Reheat in a 325° oven before serving.
NOTE: I did not cut the potatoes in half. I preferred them whole and just cooked them a little longer.