Pan Roasted Potatoes With Pancetta For Two |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I think some garlic could be added here and I will do that next time. The leftovers were great for breakfast heated up in a pan with a couple of eggs that I scrambled. Ingredients:
1 pound small yukon gold potatoes, cut into 1/2” rounds |
2 tbs. extra virgin olive oil |
4 oz. pancetta, diced (i get packages of this at trader joe’s) |
salt and pepper to taste |
1 shallot, thinly sliced |
Directions:
1. Put the sliced potatoes on a microwave safe plate and microwave on high for 4 minutes. Potatoes should be tender but not cooked all the way through. Your time may vary depending upon the microwave.
2. In a large skillet, heat the olive oil. Add the pancetta and cook over moderate heat until lightly browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
3. Add the potatoes to the skillet, season with salt and pepper and cook, stirring occasionally until lightly browned, about 8 minutes. Add the shallot and cook until softened and the potatoes are golden brown, about 8 minutes longer. Stir in the pancetta and cook for 2 minutes longer.
4. (The potatoes can be kept at room temperature for up to four hours. Reheat in a 325F oven before serving.)
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