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Ive taken the classic weekly dinners side kick and gave it a punch. These roasted potatoes are mixed with olive oil, fresh chopped rosemary, garlic and crispy pancetta. Its hot, salty, crispy and oh so delicious!
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Ingredients
- 4-6 med sized potatoes
- 4 Sprigs of fresh Rosemary
- 1/2 cup EVOO
- Fresh Ground Salt and Pepper
- 1/4 pound deli sliced pancetta (diced into small squares)
- 2 cloves fresh garlic
Directions
- Preheat oven to 450.
- Take a pot and fill with water. Add on stove High Heat.
- Add potatoes and bring to a quick boil. Do not let potatoes boil until cooked. We're just trying to get them semi soft, they will finish roasting in the oven.
- Once water is bought to a boil, drain potatoes.
- Add potatoes to cassorole dish.
- In a med fry pan, add a little EVOO and put stove on Med Hi Heat.
- Add diced pancetta. You dont want to cook the pancetta until crisy, it will continue to cook in the oven with the potatoes. Cook pancetta for about 2 min.
- Add cooked pancetta to potatoes in cassorole dish. Sprinkle chopped rosemary, garlic, salt and pepper. Also use the drippings from pancetta pan as well.
- Stif everything around and add to the oven. Cook for 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1034g | |
| Calories 1795 | |
| Calories from Fat 1051 | 59% |
| Total Fat 118.83g | 149% |
| Saturated Fat 18.7g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1657mg | 69% |
| Potassium 3891mg | 111% |
| Total Carbs 150.51g | 40% |
| Dietary Fiber 23.5g | 78% |
| Sugars 6.25g | 4% |
| Protein 40.24g | 64% |
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