Potatoes are a great side dish that goes with so many meals. When I need a side dish, I love to grab a few spices, some butter…..because there’s always butter…..and mix them with some chopped potatoes. Throw them into the oven and you have something that is almost as good as the main meal.
These oven roasted potatoes with pancetta are indeed a delicious side dish. You might find yourself grabbing a fork and eating more of these than the main meal. Let’s just say there were many of these delectable potatoes that didn’t make it to the table. These are easy to make and take no time at all to throw together. These are crispy on the outside and soft on the inside with a tasty blend of sage and Rosemary roasted in butter and olive oil. The pancetta adds a nice salty flavor that blends well with the herbs. Fresh grated Parmesan is sprinkled in adding even more flavor to these swoon worthy potatoes.
Here’s what you need:
*2 pounds small red or Yukon gold potatoes (unpeeled) cut into about 1 inch cubes
*2 TBS butter; melted
* 1 TBS. olive oil
*2 tsp. dried sage or more to taste
*2 tsp. dried rosemary or more to taste
*1 1/2 tsp. onion powder or more to taste
*1 1/2 tsp. garlic powder or more to taste
*salt and pepper to taste
*1/2 cup diced pancetta
*Fresh grated parmesan to taste
*chopped parsley for garnish (optional)
Preheat oven to 400°
In a large roasting pan add all of the ingredients except the parmesan and parsley; toss until well mixed.
Cook for 30 minutes stirring at least once. If the potatoes look like they are drying out add more butter or olive oil.
Turn the oven temp up to 425° and continue to cook for another 10 to 15 minutes stirring halfway thru cooking time. When potatoes are crispy on the outside and tender on the inside, take out of the oven.
Place in a serving bowl and top with fresh parmesan and parsley.
Serve and Enjoy!
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A Foodie In The South 
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