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Crispy English Potatoes

      I'm not going to lie, when I think of what made me watch Food Network non-stop, Barefoot Contessa was a big reason why.
     I love her.
     While I do not have access to handmade and home grown foods the way she does, I found this recipe to be delicious, which just proves that store bought is in fact just fine.

Ingredients
     2 1/2 lbs of gold potatoes
     Kosher Salt and black pepper
     3 ounces of pancetta, diced
     2 tbs of good olive oil
     1/2 cup of parsley, for garnish






Directions
     Preheat oven to 425 degrees.
     Cut potatoes into one inch chunks and place them in a large saucepan, preferable with two handles.
     Cover potatoes in water and add 1 tbs of salt.
     Cover pan and bring the water to a bowl.
     Uncover pan, and lower the heat, letting potatoes simmer for 10 minutes.
     Drain potatoes, and using a kitchen towel, grasp the pot with the lid on and shake potatoes vigorously.
     Meanwhile, 5 minutes before potatoes are done, place pancetta on sheet pan and roast for 5 minutes.
     Add drained potatoes, olive oil, salt and pepper and mix.
     Roast for 45 minutes, mixing every 15 to 20 minutes.
     Sprinkle with parsley.

Changes I made!
    I ditched the parsley, and completely loved this dish.



This recipe came from barefoot contessa foolproof.



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