Caitlin Bensel
Serves 4 (serving size: 1 cup)

Buttery, thin-skinned fingerling potatoes will cook fairly quickly in a hot oven, becoming nicely crisp outside and creamy inside. Pancetta is cured, unsmoked bacon. Look for prediced pancetta (such as Boar's Head) to save time. Serve with a simple egg and leafy green omelet or seared fish fillets.

How to Make It

Preheat oven to 450°F. Combine olive oil, kosher salt, black pepper, and halved fingerling potatoes on a baking sheet. Bake at 450°F for 20 minutes. Cook diced pancetta in a skillet over medium 5 minutes. Add sliced red onion; cook 2 minutes. Stir in red wine vinegar, olive oil, and grainy Dijon mustard. Add pancetta mixture, chopped chives, and chopped tarragon to potatoes.

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