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Name: Bacon And Pancetta Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 thick-cut slices bacon roughly chopped; 2 (1/4-inch thick) slices pancetta cut into; 1/4-inch pieces; 3 medium russet potatoes peeled and cut in; 1/2-inch cubes; 1 garlic clove thinly sliced; 1/4 teaspoon kosher salt plus extra for; seasoning; 1/4 teaspoon freshly ground black pepper plus; extra for seasoning; 2 Tablespoons coarsely chopped fresh thyme leaves

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INGREDIENTS

4 thick-cut slices bacon ; roughly chopped
2 (1/4-inch thick) slices pancetta ; cut into; 1/4-inch pieces
3 medium russet potatoes ; peeled and cut in; 1/2-inch cubes
1 garlic clove ; thinly sliced
1/4 teaspoon kosher salt ; plus extra for; seasoning
1/4 teaspoon freshly ground black pepper ; plus; extra for seasoning
2 Tablespoons coarsely chopped fresh thyme leaves

INSTRUCTIONS

Heat a large nonstick skillet over medium heat. Add the bacon and pancetta.

Cook, stirring occasionally, until the bacon and pancetta are brown and

crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and

pancetta pieces to paper towels to drain.

Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and

1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are

golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked

bacon and cooked pancetta to the skillet and cook for 5 minutes. Season

with salt and pepper, to taste.

Transfer the potatoes to a large serving bowl and serve immediately

NOTES

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Bacon And Pancetta Potatoes

4 thick-cut slices bacon roughly chopped
2 (1/4-inch thick) slices pancetta cut into; 1/4-inch pieces
3 medium russet potatoes peeled and cut in; 1/2-inch cubes
1 garlic clove thinly sliced
1/4 teaspoon kosher salt plus extra for; seasoning
1/4 teaspoon freshly ground black pepper plus; extra for seasoning
2 Tablespoons coarsely chopped fresh thyme leaves

Heat a large nonstick skillet over medium heat. Add the bacon and pancetta.
Cook, stirring occasionally, until the bacon and pancetta are brown and
crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and
pancetta pieces to paper towels to drain.

Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and
1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are
golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked
bacon and cooked pancetta to the skillet and cook for 5 minutes. Season
with salt and pepper, to taste.

Transfer the potatoes to a large serving bowl and serve immediately

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 4 Servings

Calories: 128
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 80.8mg		3 %
Potassium 670.8mg		18 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 27.1g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 128

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