Crispy Potatoes with Guanciale & Rosemary

Golden, crispy potatoes meet rich, savory guanciale in this rustic Italian-inspired side dish.

Ingredients:
1½ pounds Pinto potatoes, scrubbed and cut into 1-inch pieces
4 ounces guanciale, diced
1 tablespoon olive oil, if needed
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped Italian parsley
Freshly ground black pepper
Sea salt, to taste
Optional: freshly grated Parmesan cheese

Method:
1. Preheat the oven to 425°. Place potatoes in a large pot of generously salted water and bring to a boil. Cook for 7–9 minutes, until just beginning to soften but not fully cooked. Drain well and let steam-dry for a few minutes.

2. Meanwhile, place guanciale in a large skillet over medium-low heat. Cook for 8–10 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crisp. Transfer guanciale to a paper towel-lined plate, reserving the rendered fat.

3. Toss potatoes with 2 tablespoons of the reserved guanciale fat, adding a little olive oil if needed. Spread in a single layer on a large baking sheet, season lightly with salt and pepper, and roast for 25–30 minutes, turning halfway through, until golden and crispy.

4. During the last 2–3 minutes of roasting, sprinkle the potatoes with garlic and rosemary, tossing gently to combine. Transfer potatoes to a serving bowl and toss with the crispy guanciale and fresh parsley. Finish with freshly ground pepper and Parmesan, if desired. Serve warm.