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Bon Appétit

Roasted New Potatoes with Red Onion, Garlic, and Pancetta

By Diane Rossen Worthington

3.8

(4)

Image may contain Food Meal Plant Lunch and Pizza
Roasted New Potatoes with Red Onion, Garlic, and PancettaHans Gissenger

The technique: High heat equals great flavor—roasting the new potatoes browns and crisps the skin, providing a little bit of crunch.
The payoff: Hearty potato taste and texture with only 25 minutes of prep.

Recipe information

  • Total Time

    1 hour 35 minutes

  • Yield

    Makes 10 servings

Ingredients

4 ounces thinly sliced pancetta (Italian bacon), finely chopped
3 1/2 pounds 1 1/2-inch-diameter baby red potatoes
3 tablespoons olive oil
1 1/2 cups coarsely chopped red onion
8 garlic cloves, peeled
2 tablespoons chopped fresh Italian parsley

Preparation

  1. Step 1

    Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

    Step 2

    Preheat oven to 425°F. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.

TagsPancettaCured MeatMeatRed OnionOnionRoot VegetableVegetableRed Skin PotatoPotatoSideDinnerDairy FreeGluten FreeNut FreeWeeknight MealsEasyRoastThanksgivingSpringBon Appétit
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