Pan-Fried Red Potatoes with Pancetta & Rosemary

Ingredients

• 2 medium cloves garlic, minced
• 2 tsp. minced fresh rosemary
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil
• 1 lb. medium to large red potatoes (2 to 3 medium), scrubbed and cut into 1-inch wedges (measured at the widest point)
• 3 oz. pancetta, thinly sliced
• 1 Tbs. fresh lemon juice

Put the pancetta and oil in a 12-inch heavy-based skillet over medium heat and cook, stirring frequently, until the pancetta is crisp, 6 to 8 minutes. With tongs, transfer the pancetta to a plate. Add the potatoes to the skillet and spread them into a single layer so a cut side faces down. Cook u...

View full recipe at Fine Cooking