Roasted New Potatoes With Red Onion, Garlic, And Pancetta
- 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
- Saute pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD:
- Preheat oven to 425u0b0F. 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.
italian bacon, baby red potatoes, olive oil, red onion, garlic, fresh italian parsley
Taken from www.epicurious.com/recipes/food/views/roasted-new-potatoes-with-red-onion-garlic-and-pancetta-361812 (may not work)