by betteirene
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my 44 recipes »
betteirene's Notes:
Expand1 1/2 pound red potatoes Ask a question about this ingredient
4 ounces pancetta, diced if whole or cut into strips if sliced Ask a question about this ingredient
1 cup light olive oil Ask a question about this ingredient
1 fat clove of garlic, sliced very thinly Ask a question about this ingredient
2 lemons, juiced Ask a question about this ingredient
2 tablespoons tablespoons cider vinegar Ask a question about this ingredient
1 teaspoon sea salt, preferably Maldon Ask a question about this ingredient
1 teaspoon granualted sugar Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
1/2 teaspoon dried red pepper flakes Ask a question about this ingredient
1/4 coarse-ground black pepper Ask a question about this ingredient
3 whole scallions, sliced on the diagonal Ask a question about this ingredient
Slice potatoes into 1/2" circles. Place in a skillet with enough water to cover them by 1/2" and bring to a boil. Cover the skillet and remove from heat. Allow to sit for 10 minutes or until potatoes are barely cooked though; drain in a colander.
Ask a question about this stepIn a skillet over medium heat, cook pancetta cubes or strips until crisp and browned. With a slotted spoon, remove pancetta from pan to a plate lined with a paper towel. Drain grease from skillet.
Ask a question about this stepIn skillet, stir together olive oil and garlic; cook over low heat until garlic becomes aromatic and loses its sharp aroma. Stir in the drained potatoes, lemon juice, cider vinegar, salt, sugar, oregano and red pepper flakes. Turn heat to medium and cook until potatoes are tender.
Ask a question about this stepWith a slotted spoon, transfer potatoes to a serving bowl. Sprinkle with black pepper and the scallions; combine. Top with pancetta and serve.
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