Pan-Roasted Fingerling Potatoes with Pancetta

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the potatoes and cook until just tender, about 8 minutes.

3. 3

   Drain and pat dry.

4. 4

   In a large cast-iron skillet, heat the olive oil.

5. 5

   Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes.

6. 6

   Using a slotted spoon, transfer the pancetta to a bowl.

7. 7

   Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 10 minutes.

8. 8

   Add the onion and cook until softened and the potatoes are golden brown, about 10 minutes longer.

9. 9

   Stir in the pancetta and cook for 2 minutes longer.

10. 10

    Transfer the potatoes to a bowl.

11. 11

    Toss with the dill right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.