Pancetta Roasted Fingerling Potatoes intro image
Pancetta Roasted Fingerling Potatoes

Yield: 8 Servings


  • 1.5 lbs. Russian Banana Fingerling Potatoes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter, Divided
  • 4 oz Pancetta, Diced Small
  • 2 each Shallots, Sliced
  • 1 sprig Sage, cut into chiffonade
  • ½ cup Demi-Glace


  1. Preheat oven to 400°
  2. Wash potatoes and pat dry with a paper towel. Cut in half lengthwise.
  3. In a medium-sized bowl toss potatoes with olive oil and place cut side down on a baking sheet.
  4. Roast for 18 – 20 minutes or until potatoes are tender.
  5. While potatoes are roasting, place pancetta and 1 tablespoon of butter together in a sauté pan. Cook over low heat until pancetta is crispy and brown.
  6. Drain off some of the fat from the pancetta and then add shallots to the pan and cook over low heat until shallots are tender.
  7. Remove potatoes from the oven and add to the sauté pan. Throw in sage and toss gently.
  8. Add Demi-Glace and remaining butter and toss to coat the potatoes evenly.
  9. Serve immediately and enjoy!
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