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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.


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