Pan-Fried Red Potatoes with Pancetta & Rosemary

Pan-Fried Red Potatoes with Pancetta & Rosemary
Photo by Scott Phillips


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

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


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