I love potatoes and am always looking for potato recipes. This recipe from the Barefoot Contessa is so simple and tasty, a side dish that pairs well with grilled meat and our July Wine of the Month, 2017 Barbera! The potatoes can be roasted on the grill alongside your meat of choice. Pick up a bottle of our Barbera online, or come by the tasting room, cheers!  ~ Bonnie Bartlett

1-1/2 pounds Yukon Gold Potatoes, skin on
Kosher salt and fresh ground black pepper
3 oz. ½ inch diced pancetta
2 tablespoon olive oil
¼ cup flat-leaf parsley, minced, for garnish

Preheat oven to 450 degrees. 

Wash and cut potatoes into 1-1/2 chunks, place in large saucepan. 

Cover potatoes with 1-inch water, add 1 tablespoon salt. Cover and bring to boil. Uncover, lower heat and simmer for 10 minutes. Drain, leaving potatoes in pot.

Using kitchen towel, hold pot with lid on and shake the potatoes vigorously for a full 5 seconds to rough up edges.

Five minutes before potatoes are cooked, place pancetta on a sheet pan and roast in oven for 5 minutes. Add drained potatoes, olive oil, 1 teaspoon salt and ½ teaspoon pepper to pan and toss with metal spatula.

Roast potatoes and pancetta for 45 minutes, tossing occasionally, until browned and crisp.  

Sprinkle with parsley, salt and pepper and serve hot with a glass of 2017 Charles R Barbera. Serves 6

Recipe from Ina Garten