Italian Roasted Potatoes
Italian Roasted Potatoes- red potatoes are roasted until golden and crispy and then tossed with pancetta, onion, and rosemary for a delicious take on roasted potatoes.
- 1 cup vegetable oil
- 2 pounds small red potatoes, quartered
- salt and pepper
- 1/3 cup chopped pancetta
- 1 medium yellow onion, diced
- 1 teaspoon chopped fresh rosemary
Preheat oven to 375 degrees.
Heat oil in a large pan over medium-high heat. When hot add the potatoes and cook , stirring occasionally, until browned.
Remove potatoes with a slotted spoon and place on a rimmed baking sheet. Season to taste with salt and pepper. Bake for 15 to 20 minutes.
While potatoes are in the oven, pour off all but 1 tablespoon of oil from the pan. Place over medium high heat and add the pancetta. Cook for 2 minutes.
Add the onion and cook until the onions are soft and the pancetta is crispy. Add the rosemary and remove from heat.
Toss the potatoes with the pancetta mixture and serve.