½ cup olive oil
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.
Recipe ByMatt Moore