Friday, September 28, 2012

Roasted Garlic Potatoes and Pancetta

Dear Megan,

Thank you for choosing pancetta this month. When the "porkpocalypse" occurs, I'm not sure I'll be able to go on without bacon products so I savored every bite of this delicious side dish.

Your pork-loving friend,

Roasted Garlic Potatoes and Pancetta

Red potatoes, quartered
Green beans, cut up (optional)
Garlic cloves
Red onion, chopped
Pancetta, thinly sliced
Olive oil (or garlic oil)
Salt and pepper

Saute pancetta in skillet on medium heat until crisp. Crumble or cut up.

On a baking sheet, add all other ingredients to the measurements you desire -- 'cause that's how I roll. Don't overdo the salt, obviously. Definitely overdo the garlic.

Cook at 425 for 20 minutes, stirring occasionally. Add pancetta to the mix and place back in the oven for another 5-10 minutes.

DELISH side dish for any meal! With roasted garlic and fancy bacon, how can you go wrong?


  1. Way to break out of the pasta mold! Although I'll fully admit, I'm making another pancetta pasta dish tonight. Garlic, bacon and spuds? How can you go wrong! And it counts as a veg, right?

  2. Wow! That looks easy AND delicious.

  3. First off, I can't write Dear Pork-loving Missy without busting into deep gut busting laughter. But here it goes:

    Dear Porky Missy,

    Welcome to the wonderful world of Pancetta! You did a wonderful job with it. Keep it up.

    lovies_Mucho Megan