Roasted New Potatoes with Red Onion, Garlic, and Pancetta

By gstark

Ingredients

• 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

The Technique: Roasted
High heat equals great flavor—roasting the new potatoes browns and crisps the skin, providing a little bit of crunch. With this method, you get hearty potato taste and texture with only 25 minutes of prep.
Preparation
Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DOAHEADCan 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.