Warm Potato Salad With Pancetta

1. 1

   Preheat the oven to 475; brush two baking sheets with 1 tablespoon olive oil.

2. 2

   Slice the potatoes into thin rounds, about 1 1/6 to 1/8 inch thick, and lay them out in a single layer on the baking sheets.

3. 3

   Brush the potato slices with 2 tablespoons olive oil, and top with the pancetta.

4. 4

   Roast the potatoes and pancetta for 15-18 minutes, until the potatoes are browned and cooked through.

5. 5

   About 3 minutes before you remove the potatoes from the oven, toss the lettuces in a bowl with the remaining 3 tablespoons olive oil, vinegar, and salt to taste.

6. 6

   Keep in mind that the pancetta is salty.

7. 7

   Mound the lettuces in the center of a large platter and surround with the roasted potatoes and pancetta.

8. 8

   Pour any oil left on the baking sheets over the salad.

9. 9

   Serve immediately, while the potatoes are still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.