Veggies: Roasted New Potatoes, with Red Onion, Garlic, and Pancetta

By á-3151

Ingredients

• 4 oz thinly slicedPancetta, finely chopped
• 3 1/2 pounds (1 1/2 inch diameter) baby red potatoes
• 3 Tbsp olive oil
• 1 1/2 coarsely chopped red onion
• 8 garlic cloves, peeled
• 2 Tbsp chopped italian parsley

Preparation

Step 1

Saute pancetta in skillet over medium heat until crisp. Transfer to paper towels.

Preheat oven to 425F 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 10-15 minutes and watching closely to prevent burning until potatoes are brown, 50-60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.