1 tablespoon olive oil
1 1/2 cups chopped or diced pancetta or thick bacon
2 1/2 pounds baby red new potatoes with skin on, cut into quarters
3/4 teaspoon salt
1/2 teaspoon black pepper
1 onion, cut into quarters and thinly sliced
Serves 6 To 8
Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the pancetta or bacon and cook for 3-4 minutes, until it's beginning to brown and the fat has been rendered. Remove the pancetta with a slotted spoon to a dish and set aside.
Preheat the oven to 425 F. In the same pan set on medium-high heat, toss the potatoes, salt and pepper, stirring until well coated with the oil. Cover the pan and cook for 10 minutes, stirring several times.
Transfer the potatoes to a baking sheet or a shallow roasting pan and roast for 20 minutes. Remove the pan from the oven and toss the potatoes. Sprinkle the reserved pancetta over the potatoes and top with the sliced onions. Return to the oven for an additional 20 minutes, stirring once or twice more. Serve hot.