Salt & Pepper Roasted Potatoes With a Pancetta Sauc

Name: Salt & Pepper Roasted Potatoes With a Pancetta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 baby white potatoes, whole (fingerlings or baby reds would also work, but the small whites work best); 1 tablespoon olive oil; ½ tablespoon kosher salt (sea salt or something similar will work find); 1 ½ 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 ½ tablespoons butter; ½ teaspoon olive oil; 1 ½ tablespoons fresh parsley, fine diced

Servings: persons

24 baby white potatoes, whole (fingerlings or baby reds would also work, but the small whites work best)
1 tablespoon olive oil
½ tablespoon kosher salt (sea salt or something similar will work find)
1 ½ 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 ½ tablespoons butter
½ teaspoon olive oil
1 ½ tablespoons fresh parsley, fine diced

1
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.
2
Make sure that they are well covered with salt and pepper.
3
Bake on the middle shelf at 450 degrees until fork tender.
4
Depending on the size, it will take 30-50 minutes.
5
Once fork tender; remove and and cover as you make the sauce.
6
Pancetta Sauce -- Add the olive oil to a small saute pan on medium high heat.
7
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.
8
The pancetta will give off enough drippings so 1/2 teaspoon olive oil should be plenty.
9
Once the pancetta is crisp, add in the butter and parsley.
10
You can add more butter if desired, that is more of a personal preference.
11
Finish -- Add the potatoes to a serving platter and drizzle the pancetta sauce over the potatoes.
12
ENJOY!

574

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 baby white potatoes, whole (fingerlings or baby reds would also work, but the small whites work best), 1 tablespoon olive oil, ½ tablespoon kosher salt (sea salt or something similar will work find), 1 ½ teaspoons fresh ground black pepper (I prefer a blend of red or pink, green and black, but any fresh ground pepper will work), and more.

Yes, Salt & Pepper Roasted Potatoes With a Pancetta Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt & Pepper Roasted Potatoes With a Pancetta Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions