Ready for an easy and indulgent side dish? Let’s make potatoes, pancetta and onion in a skillet! I love potatoes and their versatility in the kitchen: I can use them in more than a thousand recipes and never get tired of them! I have, in fact, created a collection of potato recipes, where I have sorted them by category to help you choose which recipe to try!
Last week I shared a main course, the puff pastry with potatoes and onions, easy to prepare, with my recipe! As you can see, I paired potatoes with onion again because I find it a perfect combo of flavors and textures! This time I added smoked pancetta to give more flavor and savoriness to this side dish I’m sharing today.
We’ll discover this side dish together, also following the video recipe “Pancetta, potatoes and onion in a skillet”. You can find the video or the link to watch it on the “Le Ricette di Bea” YouTube channel, below the first photo. If you like, I invite you to subscribe to the channel and turn on notifications so you’ll be notified each time I publish new content.
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But now, enough chatter — let’s get to the recipe for potatoes with pancetta and onion in a skillet!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 352.76 (Kcal)
- Carbohydrates 23.31 (g) of which sugars 2.12 (g)
- Proteins 19.64 (g)
- Fat 20.03 (g) of which saturated 6.37 (g)of which unsaturated 10.89 (g)
- Fibers 2.89 (g)
- Sodium 1,020.72 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make potatoes, pancetta and onion in a skillet
- 4 potatoes (medium-large)
- 7 oz smoked pancetta
- 1 white onion (medium-large)
- 1 tbsp extra virgin olive oil ((about a drizzle))
- 1 cup vegetable broth
- 1 pinch salt (+ a little coarse salt for boiling the potatoes)
- 1 pinch pepper
- A few sprig thyme (or rosemary if you prefer)
Tools to prepare potatoes, pancetta and onion in a skillet
- 1 Skillet
- 1 Pot
- 1 Colander
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
Recipe steps: potatoes, pancetta and onion
I start preparing the potatoes, pancetta and onion by bringing water to a boil with a pinch of coarse salt. I wash the potatoes and then plunge them into the water, letting them boil for about 30 minutes. I then drain them using a colander and let them cool while I move on to the next preparation.
I take a nonstick skillet and add the extra virgin olive oil. I chop the onion not too finely and cut the smoked pancetta into small cubes. I add the onion first and let it gently soften. Then I add the pancetta and brown it well.
Meanwhile I remove the potato skins, which will come off very easily, and then cut them into not-too-small cubes. I add them to the skillet with the other ingredients. I let everything sauté for about ten minutes and then add the measured amount of vegetable broth.
I continue cooking for about another 10 minutes. Before turning off the heat, I sprinkle with salt and pepper and a few sprigs of thyme. If needed, I add a little more extra virgin olive oil.
I’m ready to serve at the table the side dish of potatoes, pancetta and onion together with a grilled meat or any other main course. The aroma of the onion and pancetta is irresistible — you won’t be able to wait to taste it!
I can only wish you a good meal and remind you that I’m waiting for you every day here on my blog with many easy, quick and delicious recipes like this one!
We have prepared together an easy, indulgent and fragrant potato side dish, perfect all year round. This recipe, in Friuli Venezia Giulia, is a typical side dish with a different texture, because the potatoes remain much crispier, but otherwise very similar. They call it patate in tecia and sooner or later I will try that traditional recipe too!
Tips, storage and recipe variations:
Tips: if you have butter, use it to sauté the onion and the pancetta. The creaminess of melted butter will embrace the pancetta and onion during cooking. Do not cover the skillet during the entire cooking of the potatoes, pancetta and onion. Do not keep the heat too low, especially during the first part of cooking when we brown the onion with the pancetta. Both ingredients should be well browned.
Storage: you can store the potatoes with onion and smoked pancetta in a lidded container in the refrigerator for a couple of days, or in the freezer for a couple of weeks.
Recipe variations: as mentioned above, you can replace the extra virgin olive oil with butter. You can use cooked ham cubes or speck instead of the pancetta. If you don’t have thyme, use rosemary.
