Roasted Pancetta Potatoes

Course: Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 420kcal

Author: Lord Byron's Kitchen

Fast, easy, simple, and delicious is how I would describe these Roasted Pancetta Potatoes. Great for brunch or breakfast, but also a great side dish to a main for dinner. The potatoes are perfectly roasted with a soft, steaming hot interior and a browned, slightly salty and savoury exterior - who wouldn't love that!?

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Ingredients

250 grams diced pancetta
1 tablespoon unsalted butter
1.5 pounds baby potatoes, halved
1/2 teaspoon salt
1/2 teapoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
chopped parsley for garnish, optional

Instructions

Preheat oven to 400 degrees F.
Add the pancetta to a skillet along with the butter. Over medium heat, fry the pancetta until it releases some of the grease and starts to get just a little golden in colour. Don’t overcook the pancetta at this stage, because it will burn in the oven when you roast it with the potatoes. So, only fry the pancetta for 5-7 minutes here.
Next, add the potatoes to a large mixing bowl.
Add in the salt, ground black pepper, garlic powder, onion powder and the pancetta.
Add all of that grease and butter mixture into the bowl too. Toss to combine well and transfer to a large baking sheet. You do not want the potatoes to be overlapping, because they will steam instead of roast.
In the preheated oven, roast for 30 minutes, tossing at the 20 minute mark.
Remove from oven and transfer potatoes and pancetta to a paper towel lined bowl to soak up the excess grease. Remove paper towels, garnish potatoes with chopped parsley and serve immediately.

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