With Wine

• potatoes
• 1/4 pound diced pancetta
• olive oil
• chopped garlic
• 1 onion
• 1 cup dry white wine
• 1 cup stock
• pancetta for garnish
• parsley for garnish

1. Saute 1/4 pound diced pancetta in a little olive oil until crisp; remove with a slotted spoon.
2. Add 1 tablespoon chopped garlic and the onion; cook for a moment, then add potatoes.
3. Use 1 cup dry white wine and keep 1 cup stock for liquid and cook until done.
4. Garnish: Pancetta and parsley.

potatoes, pancetta, olive oil, garlic, onion, white wine, stock, parsley

Taken from cooking.nytimes.com/recipes/1014459 (may not work)