Photo: Bacon and Pancetta Potatoes Recipe
Ingredients
- 4 thick-cut slices bacon, roughly chopped
- 2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces
- 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1 garlic clove, thinly sliced
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 tablespoons coarsely chopped fresh thyme leaves
Directions
Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.
Transfer the potatoes to a large serving bowl and serve immediately.
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By romerodejesus
Brooklyn, NY
on February 10, 2013
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Great dish....Loved it very very much.
By benpeacock
Little Rock, AR
on April 07, 2012
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This side dish is great! I had my fair share of problems making it though. Ha. One, I don't have nonstick cookware (too many concerns in my mind about them. Despite the grease from the bacon and pancetta, the potatoes did stick and by the end of the cook, I had a horrible charred mess on the bottom of the pan. I also forgot that I wasn't supposed to add the potatoes to the bacon and pancetta. About 5 min later I remembered and had to get them all out, drain the bacon and pancetta, then continue cooking the potatoes. Anyway, this was easy and great and will definitely make again.
By veepara
on March 07, 2012
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Delicious! Made twice and loved each time. Very flavorful!
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