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baby white potatoes olive oil kosher salt fresh ground black pepper pancetta onion garlic butter olive oil fresh parsley
Viewed: 26 - Published at: 6 years agoIngredients
- 24 baby white potatoes, whole (fingerlings or baby reds would also work, but the small whites work best)
- 1 tablespoon olive oil
- 12 tablespoon kosher salt (sea salt or something similar will work find)
- 1 12 teaspoons fresh ground black pepper (I prefer a blend of red or pink, green and black, but any fresh ground pepper will work)
- 2 -3 slices pancetta, fine diced
- 1 small onion, fine diced
- 1 teaspoon garlic, fine minced
- 2 12 tablespoons butter
- 12 teaspoon olive oil
- 1 12 tablespoons fresh parsley, fine diced
Method
- Potatoes -- Toss the potatoes with the olive oil and lay flat on a cookie sheet lined with parchment paper for easy clean up, or just right on the cookie sheet, and season well with salt and pepper.
- Make sure that they are well covered with salt and pepper.
- Bake on the middle shelf at 450 degrees until fork tender.
- Depending on the size, it will take 30-50 minutes.
- Once fork tender; remove and and cover as you make the sauce.
- Pancetta Sauce -- Add the olive oil to a small saute pan on medium high heat.
- Add the garlic, onion and pancetta and saute until the onion is tender and the pancetta is golden brown and crisp, about 5-7 minutes.
- The pancetta will give off enough drippings so 1/2 teaspoon olive oil should be plenty.
- Once the pancetta is crisp, add in the butter and parsley.
- You can add more butter if desired, that is more of a personal preference.
- Finish -- Add the potatoes to a serving platter and drizzle the pancetta sauce over the potatoes.
- ENJOY!
