Roasted New Potatoes with Red Onion, Garlic, and Pancetta

Ingredients for Roasted New Potatoes with Red Onion, Garlic, and Pancetta

• 110g thinly sliced pancetta (Italian bacon), finely chopped

• 1.6kg 1 1/2-inch-diameter baby red potatoes

• 3 tablespoons olive oil

• 350ml coarsely chopped red onion

• 8 garlic cloves, peeled

• 2 tablespoons chopped fresh Italian parsley

Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

Preheat oven to 218°C. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.