Roasted New Potatoes with Garlic, Pancetta & Caramelized Onions
- 1 pound new potatoes, scrubbed and cut into quarts
- 2 new onions, peeled and thinly sliced
- 6 cloves garlic, peeled
- 1/4 pound pancetta
- 3 tablespoons parsley, chopped
- 3 tablespoons olive oil
- Salt and pepper
- Preheat oven to 425°F.
In a skillet set over medium high heat, sauté the pancetta until crispy. Using tongs, transfer to a plate or pan lined with paper towels to drain and cool.
Toss the potatoes and oil together in a mixing bowl and spread in a single layer in a shallow roasting pan. Roast for 20 minutes.
Top the potatoes with the sliced onions and garlic cloves and roast for an additional 45-60 minutes, or until the potatoes are browned. Make sure to check and stir every 10 minutes to prevent burning.
- When finished, turn the potatoes, onions and garlic out of the pan into a serving bowl and toss with the chopped parsley and pancetta.