From epicurious app
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 425°F. 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.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 93 | ||
Calories from Fat: 66 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 7.7mg | 2 % | |
Sodium 97mg | 3 % | |
Potassium 146.2mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.5g | ||
Protein 2g | 3 % | |
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. |
Calories per serving: 93
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