OVEN-BROWNED POTATOES WITH PANCETTA AND ROSEMARY

OVEN-BROWNED POTATOES WITH PANCETTA AND ROSEMARY image

Yield 8 to 10 servings

Number Of Ingredients 8

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6 lbs. new potatoes, peeled
1/2 C. unsalted butter, room temperature
6 oz. thinly sliced pancetta, coarsely chopped or 6 oz. bacon, blanched and chopped
1/4 C. light-bodied olive oil
2 T. crumbled dried rosemary or 8 sprigs fresh rosemary
1 t. salt
1/8 t. freshly ground pepper
Fresh parsley or rosemary sprigs

Steps:

1. Place potatoes in large, deep pot and cover with cold water. Bring to boil over high heat and cook until potatoes are still a bit firm when pierced with knife, about 15 to 20 minutes for medium-size potatoes, do not overcook. 2. Drain potatoes and let cool several minutes. Preheat oven to 450 degrees F. Using all of butter, coat bottom and sides of large shallow baking pan (such as broiler pan). Cut potatoes into large chunks and add to pan. Sprinkle with remaining ingredients except garnish. 3. Roast, turning often, until all butter and oil are absorbed and potatoes are very crisp, about 1 to 1 1/4 hours. To serve: Turn into shallow serving bowl and garnish with parsley or rosemary.