Garlic Roasted Potatoes With Pancetta Food

GARLIC ROASTED POTATOES WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees. Line a baking pan with parchment paper.
• Wash the potatoes but leave the skins on.
• Roughly chop the Pancetta into small pieces.
• Cut the potatoes into cubes about 1 1/2 inches. Transfer to a large bowl.
• Add the olive oil, garlic, rosemary, zest, pancetta, salt and pepper.
• Toss with your hands until all of the potatoes have been coated with the rest of the ingredients.
• Lay them out on the baking sheet making sure they are all the same level.
• Place them in the oven and bake for 40 minutes
• After 40 minutes, loosely move the potatoes around on the pan to ensure even cooking.
• Increase the oven to 425 degrees F and bake the potatoes for another 10 minutes.
• Serve at once .

ROASTED NEW POTATOES WITH RED ONION, GARLIC, AND PANCETTA

Steps:

• 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.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Place potatoes into a 9 x 13 inch baking pan.
• Cover potatoes with the oil, garlic and pepper; mix to coat.
• Bake for 60-70 minutes, turning occasionally, until golden brown.

PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA

Steps:

• Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
• Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
• Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

SALT & PEPPER ROASTED POTATOES WITH A PANCETTA SAUCE

Steps:

• Potatoes -- Toss the potatoes with the olive oil and lay flat on a cookie sheet lined with parchment paper for easy clean up, or just right on the cookie sheet, and season well with salt and pepper. Make sure that they are well covered with salt and pepper. Bake on the middle shelf at 450 degrees until fork tender. Depending on the size, it will take 30-50 minutes. Once fork tender; remove and and cover as you make the sauce.
• Pancetta Sauce -- Add the olive oil to a small saute pan on medium high heat. Add the garlic, onion and pancetta and saute until the onion is tender and the pancetta is golden brown and crisp, about 5-7 minutes. The pancetta will give off enough drippings so 1/2 teaspoon olive oil should be plenty. Once the pancetta is crisp, add in the butter and parsley. You can add more butter if desired, that is more of a personal preference.
• Finish -- Add the potatoes to a serving platter and drizzle the pancetta sauce over the potatoes. ENJOY!