Products used: Olio Santo Extra Virgin Olive Oil, Tellicherry Peppercorns, PepperMate Pepper Mill, Professional Half Sheet Pan, Oval Serving Platter, Salad Serving Set, Stainless Steel Spatula
Ingredients
2 1/2 lbs. Yukon Gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
3 oz. pancetta, 1/2-inch-diced
2 T. Olio Santo extra virgin olive oil
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 425 degrees.
Cut the potatoes in 1- to 1 1/2 inch chunks and place the in a saucepan, preferably with two handles. Cover the potatoes with water by 1 inch and add 1 T. salt. Cover and bring to a boil. Uncover, lower the heat, and simmer for 10 min. Drain the water, leaving the potatoes in the pot. (The potatoes will have started cooking on the outside but will be hard inside.) Using a kitchen towel, grasp the pot with the lid on and shake the potatoes vigorously for a full 5 seconds to rough up the edges.
Meanwhile, 5 min. before the potatoes are cooked, place the pancetta (bacon) on a sheet pan and roast for 5 min. Add the drained potatoes, the olive oil, 1 tsp. salt, and 1/2 tsp. pepper to the pan and toss with a metal spatula. Roast the potatoes and pancetta for 45 min. tossing occasionally, until they are very browned and crisp. Don't worry if the skins come off–that's part of the crispiness. Sprinkle with parsley, salt, and pepper and serve hot.
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