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Pan Roasted Fingerling Potatoes with Pancetta

A really good side dish.  We’ve made these potatoes with meatloaf, roasts, chicken etc… The original recipe is from Food & Wine.

2 lbs Fingerling potatoes, washed and chopped into half inch round pieces
1/4 cup EVOO
1/2 lb thick sliced deli Pancetta, cubed
1 onion, finely chopped
1/4 cup fresh Dill, finely chopped


  • Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and pat dry.
  • In a large cast-iron skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
  • Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.
  • Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.
  • Stir in the pancetta and cook for 2 minutes longer.
  • Transfer the potatoes to a bowl. Toss with the dill right before serving.

These can be made a few hours ahead of time if desired. To reheat them, spread on a cookie sheet and bake in a 325 F oven until reheated.


About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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