Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pan-Fried Red Potatoes with Pancetta & Rosemary

Scott Phillips

Servings: four.



  • 3 oz. pancetta, thinly sliced
  • 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)
  • 2 medium cloves garlic, minced
  • 1 Tbs. fresh lemon juice
  • 2 tsp. minced fresh rosemary
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 15
  • Sodium (mg): 650
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Protein (g): 5


  • 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 until the potatoes are golden brown on the bottom (the pan should sizzle but not smoke; adjust the heat if necessary), 5 to 8 minutes. Turn the potatoes with tongs so the other cut side faces down. Cook until that side is deep golden brown, another 5 to 8  minutes. Reduce the heat to medium low and cover tightly with a lid. Cook, tossing occasionally, until the potatoes are tender when pierced with a fork, 10 to 15 minutes more. If the potatoes are browning too much, reduce the heat to low.
  • While the potatoes cook, combine the garlic, lemon juice, and rosemary in a small bowl. When the potatoes are tender, add the garlic mixture, stirring to distribute it gently. Cook uncovered until the garlic mixture is heated through and fragrant, about 1 minute. Crumble the pancetta over the potatoes. Season to taste with salt and pepper and serve immediately.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks