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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
Details
Servings 10
Preparation time 25mins
Cooking time 95mins
Adapted from epicurious.com
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.
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.
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