Before our kitchen remodeling started, the kitchen relocation project was well underway shepherded by the female half of this duo. The contents of that room have been spread to far-flung parts of the house. Champagne flutes? Katherine’s closet. Bundt pan? Linen closet. (We might leave it there.) New dishwasher that hasn’t been installed? Living room. Plates? Laundry cabinets. Punch bowl? Garage. Pots? Hall closet? Paprika? Um, uh, Katherine?
Anyway, these days we appreciate dishes with few ingredients, like this one.
Fingerling potatoes with Cheddar and Pancetta
- 1 1/2 pounds fingerling potatoes
- 1/4 cup extra virgin olive oil
- 1/2-1 tsp red pepper flakes
- 5 slices pancetta, cooked crisp and crumbled
- 1 1/2 cups grated cheddar
- salt/pepper to taste
Cook potatoes in boiling water until tender and drain in a colander. (The cooking time will vary depending on how thick the potatoes are.) Transfer to a large bowl and toss with oil, black pepper, salt, red pepper flakes and pancetta. Spread out evenly in a 9 by 13 inch pan. Roast at 350 until crispy, turning occasionally, about 20-25 minutes. Spread cheese over the potatoes and return to the oven just long enough for the cheese to melt.