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Pancetta fried potatoes recipe

Pancetta fried potatoes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

These potatoes are pan fried with pancetta and onion and can be served as a side dish or for breakfast.

9 people made this

IngredientsServes: 4

  • 4 to 6 potatoes
  • 1 tablespoon butter
  • 1/2 small onion, diced
  • 120g cubed pancetta
  • 1 sprig of rosemary, finely chopped
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:25min ›Extra time:30min cooling › Ready in:1hr15min

  1. Peel the potatoes and cook them in a large pot in 5 litres of salted water until tender, about 10 minutes. When the potatoes are cool, cut them into little cubes and set them aside.
  2. Heat a large frying pan over medium high heat and melt the butter. Add the onion and pancetta and cook until the onion is tender and the pancetta is browned. Add the potatoes, rosemary, olive oil, salt and pepper and continue cooking until the potatoes are browned.


You can cook the potatoes the night before and refrigerate them overnight.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Really nice but we added chorizo and didn't peel the potatoes-25 Jul 2016

Put the potatoes in a pot and add enough water to cover by 2 inches. Season the water with salt, bring to a boil over high heat, and cook the potatoes until a skewer inserted into the center of each meets with just a little resistance, 20 to 25 minutes. Drain well, let cool slightly, and then cut into 1-inch dice.

Meanwhile, combine the oil and rosemary in a blender, season with salt and pepper, and blend for 1 minute. Let the oil sit for 30 minutes before straining through a fine-mesh strainer into a small bowl.

Heat the rosemary oil in a large cast-iron skillet over medium heat. Add the garlic and cook until lightly golden brown, 2 minutes. Remove with a slotted spoon to a plate lined with paper towels.

Add the pancetta to the pan and cook until golden brown and crisp, about 5 minutes. Remove with a slotted spoon to the plate with the garlic.

Add more oil to the pan, if none remains. Add the potatoes, season with salt and pepper, and cook until golden brown and crusty on all sides, about 7 minutes. Stir in the red pepper flakes, cheese, and parsley transfer to a platter and top with the garlic slices and pancetta.

Recipe reprinted with permission from Brunch at Bobby's by Bobby Flay.

Easy Pan Roasted Fingerling Potatoes

We love fingerling potatoes, but we don't like boiling them in water before cooking in olive oil, as most recipes direct. So we came up with this easy method that reverses this step the potatoes are first fried, then water is added to the skillet and they steam, covered, until tender.

Be careful when adding the liquid to the hot pan with the oil that's the only drawback of this method. Any time you add liquid to oil, there will be spattering. Stand well back and protect your hands with hot pads.

Fingerling potatoes are a fairly new type of potato they are small potatoes but are slender and shaped like fingers. You can buy them in many colors, from white to brown to red to purple to yellow. Choose the ones you like best for this simple recipe.

These fingerling potatoes are creamy on the inside and crisp and tender on the outside when cooked properly, and are the perfect accompaniment to any meat, such as grilled steak or chicken, meatloaf, or a pot roast.

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                            Recipe Summary

                            • 4 red potatoes
                            • 1 tablespoon olive oil
                            • 1 onion, chopped
                            • 1 green bell pepper, seeded and chopped
                            • 2 tablespoons olive oil
                            • 1 teaspoon salt
                            • ¾ teaspoon paprika
                            • ¼ teaspoon ground black pepper
                            • ¼ cup chopped fresh parsley

                            Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.

                            In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft about 5 minutes. Transfer to a plate and set aside.

                            Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

                            • 4 teaspoons salt
                            • 2 chocolate bar biscuit croissant topping
                            • 1 jelly cotton candy
                            • ½ jelly gummies
                            • 2 cups liquorice chocolate
                            • 2 jelly beans bonbon
                            • 2 caramels tart gummi bears
                            • 6 butterscotch caramel lollipops
                            • 12 tbsp butter
                            • ¼ cup sugar

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                            How to get roasted potatoes crispy?

                            Back to these ‘fries’. They get perfectly crisp in the oven and because they are roasted smothered in herbs, they taste amazing. The herbs and spices get locked in and make them so flavourful. The key to getting roasted potatoes nice and crisp is all in the preparation. It’s a must to soak them in a large bowl of water and let them sit for at least 30 minutes to an hour which helps draw out some of the starch, then drain and dry them in a clean kitchen towel. This step definitely ensures extra crispy edges on your roasted potatoes. Other recipes call for dusting them with cornstarch, arrowroot or baking powder before roasting them but there was no need for that in this recipe.

                            I love the herb dressing that gets drizzled over the fries before serving. It’s a nice touch and adds so much more flavour. It’s completely optional though. You don’t have to dress them if you would prefer not to. The pancetta gives a nice salty crispy bite to the fries and the tzatziki is alway the perfect thing to serve these with, either dolloped over them or on the side to dip them in. I have attached my go-to quick tzatziki recipe below. The feta adds a nice briny flavour that I wouldnt trade for he world and I always love a squeeze of fresh lemon juice before serving them. They are out of this world and I know you will love them. They are roasted making them practically guilt free and are perfect for any game day cause your guests can grab fries as they please and chow down. Game day and award season is all about the finger food while you’re parked in front of the TV! These will be a definitely be a hit. Enjoy!

                            Pancetta Potatoes Au Gratin

                            Scalloped potatoes smothered in a creamy herb ricotta cheese sauce & topped with a pancetta breadcrumb crust.


                            • FOR THE SAUCE:
                            • ½ sticks Butter
                            • 2 cups Heavy Cream
                            • 2 cups Ricotta Cheese
                            • ¼ teaspoons Italian Herb Mix
                            • _____
                            • FOR THE PANCETTA TOPPING:
                            • 6 ounces, weight Pancetta, Chopped
                            • 2 cloves Garlic
                            • 3 whole New Baby Onions
                            • 1 teaspoon Olive Oil
                            • 6 Tablespoons Progresso Herb Breadcrumbs
                            • _____
                            • FOR THE ASSEMBLY:
                            • 2 pounds Potatoes, Peeled
                            • Salt And Pepper, To Taste
                            • 1 bunch Fresh Garlic Chives


                            Preheat the oven to 375 F.

                            Sauce preparation: Approximately 5-8 minutes

                            In a small sauce pan melt 1/2 stick of butter with 2 cups heavy cream on medium heat. Add two cups ricotta cheese to the heavy cream and butter. Stir until completely melted. Be careful not to scald the milk. Add 1/4 teaspoon of herbs. Set aside.

                            Pancetta topping: Approximately 10 minutes

                            Dice the pancetta, 2 garlic cloves and 3 new onions into small/fine pieces.

                            In a skillet on medium heat with 1 teaspoon olive oil saute the meat, garlic & onions until the pancetta is crispy. Bacon is meat candy! Especially Italian bacon.

                            In a bowl mix the pancetta and 6 Tablespoons of bread crumbs. Set aside.

                            Potatoes: Approximately 10 minutes

                            Wash and peel your potatoes.

                            Slice the potatoes into thin circles. A mandolin works best. Salt and pepper to taste.

                            Assemble in Stages: Approximately 5-8 minutes.

                            In a 2 quart baking dish that has been coated with cooking spray, begin layering the potatoes evenly along the bottom. Make the first layer of potatoes approximately two rows deep. Then pour 1/3 of the creamy cheese sauce over the potatoes. Add another layer of potatoes approximately two rows deep on top of the first layer. Pour another 1/3 of the creamy cheese sauce over the potatoes.

                            Repeat the layering process until you have covered the potatoes with all of the sauce.

                            Sprinkle the pancetta bread crumb mixture across the top.

                            Cover with foil and bake at 375 for approximately an hour and a half. Uncover for the last few minutes to get that perfect golden brown color.

                            *Note: You can sprinkle some extra breadcrumbs over the crumble if you need to fill in some gaps*

                            Ya-hum-mi! Dice some garlic chives into tiny pieces for a garnish. Include the flower if you have some fresh. The flower is edible as well as beautiful.

                            Pasta Soup with Potatoes, Pancetta and Leeks

                            Ingredients US Metric

                            • 6 tablespoons olive oil
                            • 1 large leek, washed and finely chopped
                            • 9 ounces store-bought or homemade pancetta, diced (do not substitute bacon)
                            • 1 large carrot, peeled and cut into 1/4-inch (6-mm) dice
                            • 14 ounces russet potatoes, peeled and cut into 1/2-inch (12-mm) dice (2 small or 1 very large potato)
                            • 2 quarts (8 cups) hot vegetable stock (or substitute homemade chicken stock or canned chicken broth, beef, or duck stock)
                            • 3 tablespoons canned chopped tomatoes, drained, or more to taste
                            • Salt and freshly ground black pepper to taste
                            • 2 1/4 cups (9 oz) farfalline or another soup pasta (or even spaghetti, broken into bits)
                            • 2/3 cup freshly grated Parmesan cheese


                            In a large saucepan over medium heat, heat the olive oil. Toss in the leek and pancetta and cook, stirring occasionally, for about 3 minutes.

                            Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.

                            Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.

                            Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.

                            When the pasta is cooked, remove the pan from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls. Originally published January 15, 2013.

                            Recipe Testers' Reviews

                            I was actually surprised at just how much we liked this soup. It was extremely quick and easy to put together. Using top-quality ingredients, in a recipe where the ingredient list is not long, really made this dish taste fresh, clean, and pure.

                            I had questioned how the pancetta would cook by just sautéing it for 3 minutes with the leeks and then another 2 minutes with the potatoes. I use pancetta quite often, and usually cook the pancetta till it is brown or caramelized. I was concerned that I would not like the result, but wanted to try the recipe as written. This is another case of needing to have an open mind. The pancetta in the finished product was more like some very, very good ham which imparted great flavor to the broth.

                            I used a really good organic chicken broth that comes in a quart carton container that I keep around for when we do not have homemade stock.

                            Throwing the Parm in off the heat at the end really added to the wonderful taste and texture. The chopped canned tomatoes seemed like an afterthought. I don't know if it was mostly to add a touch of color, because that small amount of tomatoes in 2 quarts of stock, along with the vegetables, doesn't really make a difference in taste. However, the end result was so good, that I may just throw in just the 3 tablespoons when I make this again, and I will make it again.

                            The only change I made to the recipe, was throwing a piece of Parmesan rind in when I added the broth to the pot. We have a bag of Parmesan rinds in the freezer, and this seemed like a good time to use one. It was!

                            Excellent! This is a very simple recipe that is easy to follow with exceptional results.

                            I would caution the cook to go easy on the "salt to taste". Leave it a little bit lacking until after you add the parmesan cheese or you risk making it too salty.

                            I think that you could use Yukon gold or another less starchy potato for some texture without losing any taste. (Just a thought.)

                            If you're looking for a simple weeknight meal, this soup is a solid option as long as you don't mind doubling up on carbs! The best parts of the soup are the pieces of potato and pancetta. I used low-sodium chicken broth and the resulting soup was flavorful without becoming too salty.

                            We enjoyed making a dish with Italian flavors that doesn't necessarily rely on onion, garlic, and red chili pepper flakes. We did think that the tomatoes and leeks got lost in the final dish—those flavors weren't really evident compared with the broth, Parmesan cheese, and pancetta.

                            This soup had such depth of flavor with such humble ingredients. The smoky pancetta infuses the potatoes with a great flavor. I served this to a group of soup haters and each one of them had seconds. The recipe works exactly as written so no guess work. It comes together easily for a dinner after a busy day. This is a wonderful, delicious soup

                            Shells are my pasta of choice for soups, and they were perfect for this one. I used chicken stock in my soup. It produced a rich, silken broth with lots of flavor. Both the carrots and potatoes maintain just a enough bite and they do not disintegrate.

                            WOW. Not sure where to start. This was a nice, hearty, yet light soup that warmed up everyone's hearts tonight. Very easy to make and can so easily be adapted to ingredients you may have at home even though I followed it to a T. There is something about this soup that screams Italian.

                            We were 6 and still have leftovers for hubby to take some to work tomorrow.

                            I thought it was excellent when first served but within 15 minutes, the pasta had absorbed much of the broth. By the next day, I had to add 2 more cups of broth, and even more the third day (it makes a lot of soup!).

                            This soup had great flavor and consistency. I used bacon in place of pancetta but didn't like the fact that it didn't have enough time to crisp. Maybe pancetta would have reacted differently. Next time, I would cook the bacon separately, remove it, and then continue with the recipe.

                            Soup and pasta. What could be better? My family and I really liked the soup.

                            The instructions are easy to follow and the ingredients are not complicated. I used 3 cups of a low sodium chicken stock and 5 cups of water and an alphabet pasta. I didn't have a chance to get out to the store to get actual pancetta so I substituted a bacon I already on hand. I did think only 3 tablespoons of the tomatoes seemed chintzy so I added a couple more since they were big chunks. I think when I make this again I will either add the whole tin or dice a couple fresh tomatoes.

                            Also I think pancetta is probably the better way to go, the bacon is nice, but the pancetta would be firmer.

                            Just as a final note, the pasta absorbed most of the broth by the next morning and made a sort of pasta stew for lunch. A little fresh Parmesan and broth made for a tasty second meal.

                            A great, hearty, warming soup for a cold winter's night.

                            Since I already had chicken stock on hand I used that in place of the vegetable stock, but I'm sure that would have been just as good. I was able to find farfalline. I loved having both pasta and potato in the soup and enjoyed the flavor the Parmesan and leek lent the soup as well as the color and flavor of the carrot. Not sure how much impact 3 tablespoons of canned tomatoes gave the soup and next time I might just add the whole can, minus the juice, to save on waste.

                            I did use bacon instead of pancetta since it's more budget friendly and of course easier to find in our area.

                            Leftovers were just as good. I highly recommend eating with the suggested warm crusty bread as it went so well with the soup. I used toasted and lightly buttered Italian bread.

                            HUNGRY FOR MORE?

                            #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


                            Country ham is a good substitute for cooked recipes calling for a dab of prosciutto or pancetta. It can’t be sliced elegantly like prosciutto and is saltier than pancetta, but it isn’t smoked and adds a good flavor. I think it would work in this soup. I am a long distance from a store with fine meats, and have learned to make do.

                            Love the way you’re thinking, Mary. And I suspect others will, too. Appreciate you taking the time to share your helpful trick.

                            I made this soup last night using Pancetta from my local friends at Corti Brothers. The flavor was marvelous and we thoroughly enjoyed it on its own for dinner on a rainy night. I do wish I had let the pancetta cook to a bit more of a crisp state and would do so next time.

                            Also, I’m not sure if I added a bit too much pasta, but by day 2, the leftovers had transformed into a sort of a pasta dish rather than a soup. The pasta had sucked up all of the broth, as pasta is wont to do. Therefore, I might also reduce the amount of pasta next time for the sake of leftovers.

                            Yes, Stacy, that pasta can suck up all the broth. I would try your suggestion of adding less pasta or have a few friends over and finish it in one sitting!

                            I would love to know if anyone tried this with duck stock.

                            So would we, Grace. Let’s find out. Anyone?

                            I made this for dinner tonight and we all LOVED it. Went by the recipe except added a few more tablespoons of chopped tomatoes, a squirt of tomato paste (the tube kind), and a Parmesan rind. I weighed the dry pasta to make sure the amount was correct, but it did seem like there wasn’t enough broth for everything else that was left. Fortunately I used homemade chicken stock, so it was easy to add some to the broth after the fact and I’m sure the taste wasn’t altered. The other thing that was interesting was our spoons got pretty gummy about halfway through the bowlful of suop, apparently because of thePparmesan. But I’m not sure if it was because I simmered it with a rind or because of the grated Parmesan that was added at the end. It wasn’t a big deal—but I don’t think I’ve ever experienced that before. If it was because of the Parm at the end, I’m wondering if it could be because what I used was finely grated in the food processor rather than a more coarse grate/shred? Anyway, thanks to the previous reviews, I strained the broth from the other ingredients and so have two beautiful containers in my fridge right now, ready to be joined together in delicious matrimony for tomorrow’s lunch:) Thanks for another great recipe!

                            Emilie, many thanks for taking the time to drop us a note. So pleased to hear that you like the soup. As for the spoon situation, it could be either or both reasons you suggest. I’ve experienced that with other soups when I’ve simmered them with a Parmesan rind and left the rind in until it was really gummy and had given up all its flavor. Anyone else have this experience? And Emilie, we look forward to hearing which recipe you make next….

                            I already know which one I’m going to make next, Renee. The chocolate sour cream bundt cake. Tomorrow. It’s one of my go-to cakes (so easy…so chocolaty…so everything!!). I was thinking just tonight when I slurped my last spoonful of soup how that would be the perfect finish to the meal. Plus it just gets better the longer it sits!!

                            Love the way you see the world, Emilie. I love it. Many thanks!

                            What a wonderful soup, and so representative, too, of the cucina casalinga, home cooking, of Italy. I remember soups like this as a kid. When I’d see the brodo di pollo come out of the freezer and spy Mom’s big orange pot on the stove and smell the pancetta browning, I know there was zuppa in the future. It might have been pasta e fagioli, pasta e ceci, or any one of a number of these marvels, but it was always satisfying to both stomach and soul, and that kiss of tomato, so typical of Italy’s Mezzogiorno, always added just the right flavor note. Grazie per le memorie!

                            It’s our pleasure, AdriBarr. Was worth it just to hear you reminisce about your Mom making zuppa…what a wonderful upbringing you had! Many thanks for sharing it with such enthusiasm and eloquence….

                            Rustic Mashed Red Potatoes with Parmesan Recipe

                            In the South, we just know that mashed potatoes should be more than an excuse to eat gravy, and it is pretty much impossible to beat a classic creamy dish of buttermilk mashed potatoes. This recipe takes your favorite buttermilk mashed potatoes, but adds herbed cream cheese, Parmesan cheese, and chives for an elevated dish perfect for your holiday feast. Your holiday dinner you spent so much time preparing really would not be complete without an indulgent side of mashed potatoes, after all. The red potatoes have a wonderful texture, ensuring this recipe will be a real crowd pleaser. A family favorite for special occasions, but ideal for weeknight meals, this recipe is so rich you don&rsquot even need gravy. Serve these potatoes during the week with pork tenderloin, fried chicken, or country-fried steak. After boiling and draining the potatoes, dry them in the Dutch oven over heat to remove as much moisture as possible. This creates fluffier, not mushier, mashed potatoes. This recipe can be made ahead and reheated in a slow cooker or baking dish.