TLC Cooking "Roasted Rosemary Potatoes with Pancetta"

Roasted Rosemary Potatoes with Pancetta

INGREDIENTS

1/2	pound medium redskin potatoes
6	ounces of thick-cut pancetta, cut into medium dice
1‑1/2	tablespoons fresh rosemary, chopped
1	tablespoon olive oil
1/2	teaspoon kosher salt
1/2	teaspoon coarse black pepper

PREPARATION:

Preheat the oven to 450°, middle rack. Put the potatoes in a large pot of cold salted water. Bring to a boil, and cook 10 minutes. Dump into a colander. When potatoes are cool enough to handle, cut into quarters.
Heat a 12" cast iron pan medium. Add pancetta and cook until some fat is rendered but pancetta is not crisp (the pancetta will cook longer with the potatoes). Add the potatoes and toss to coat well in the fat. Add the olive oil, rosemary, salt and pepper and turn to coat.
Roast 15 minutes. Stir contents. Roast another 15 minutes and stir again. Repeat process one or two more cycles until potatoes are brown and crispy.

This recipe appears in: Italian

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