Name: Roasted New Potatoes with Red Onion, Garlic, and Pancetta
Cook time: 25 minutes
Total time: 1 hour 35 minutes
Yield: Makes 10 servings
Ingredients: 4 ounces thinly sliced pancetta (Italian bacon), finely chopped; 3 1/2 pounds 1 1/2-inch-diameter baby red potatoes; 3 tablespoons olive oil; 1 1/2 cups coarsely chopped red onion; 8 garlic cloves, peeled; 2 tablespoons chopped fresh Italian parsley

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Roasted New Potatoes with Red Onion, Garlic, and PancettaHans Gissenger

The technique: High heat equals great flavor—roasting the new potatoes browns and crisps the skin, providing a little bit of crunch.
The payoff: Hearty potato taste and texture with only 25 minutes of prep.

Recipe information

Total Time
1 hour 35 minutes
Yield
Makes 10 servings

Ingredients

4 ounces thinly sliced pancetta (Italian bacon), finely chopped

3 1/2 pounds 1 1/2-inch-diameter baby red potatoes

3 tablespoons olive oil

1 1/2 cups coarsely chopped red onion

8 garlic cloves, peeled

2 tablespoons chopped fresh Italian parsley

Preparation

Step 1
Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
Step 2
Preheat oven to 425°F. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.

TagsPancetta Cured Meat Meat Red Onion Onion Root Vegetable Vegetable Red Skin Potato Potato Side Dinner Dairy Free Gluten Free Nut Free Weeknight Meals Easy Roast Thanksgiving Spring Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes