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Author Notes: If it has olive oil, garlic and pancetta, am I allowed to call it "Italian?" I make this with the oil left over from my braised green beans. The beans and these potatoes make excellent sides for grilled Italian sausages or roast lamb. —betteirene
- 1 1/2 pounds red potatoes
- 4 ounces pancetta, diced if whole or cut into strips if sliced
- 1 cup light olive oil
- 1 fat clove of garlic, sliced very thinly
- 2 lemons, juiced
- 2 tablespoons tablespoons cider vinegar
- 1 teaspoon sea salt, preferably Maldon
- 1 teaspoon granualted sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried red pepper flakes
- 1/4 coarse-ground black pepper
- 3 whole scallions, sliced on the diagonal
- 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.
- In 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.
- In 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.
- With a slotted spoon, transfer potatoes to a serving bowl. Sprinkle with black pepper and the scallions; combine. Top with pancetta and serve.
- This recipe was entered in the contest for Your Best Potato Salad
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