2 large russet baking potatoes, scrubbed and cut into ½-inch cubes
Fresh cracked pepper
½ red bell pepper, diced
½ green bell pepper, diced
½ yellow onion, diced
2 cloves garlic, crushed
¼ pounds pancetta, cut into ¼-inch cubes
Preheat oven to 425 degrees.
Add oil and potatoes to a cast iron skillet over medium-high heat; season liberally with kosher salt and fresh cracked pepper. Pan fry the potatoes, stirring on occasion for 6−8 minutes, or until lightly browned and crispy.
Add the remaining ingredients and continue to sauté until vegetables are just tender and pancetta begins to render fat and brown. Finally, add skillet to oven and roast for 25−30 minutes or until potatoes are cooked through and fork tender. Taste, adjusting seasoning if necessary, and serve.