2 Sweet Potatoes, cut into bite size pieces
1/2 pound Mixed Small Potatoes, cut into quarters
1/4 cup Pancetta, diced
1 tablespoon reserved fat from the Pancetta
3 tablespoons Aged Balsamic Vinegar
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 tablespoon Sage, roughly chopped
Preheat oven to 350 degrees Fahrenheit.
In an oven-proof skillet, cook pancetta over medium heat. Cook until just brown and remove from the skillet, saving for later. Discard all but 1 tablespoon of rendered fat. Add the potatoes to the hot skillet, tossing them to brown. Season with salt and pepper. Cook in the skillet for 3-4 minutes. Deglaze the pan by adding the aged balsamic. Stir thoroughly, scraping up any bits that are stuck to the bottom. Mix in the sage and place in the oven.
Bake the potatoes for 35 minutes, or until fork tender. During the last 5 minutes of cooking, return the browned pancetta to the mixture. Garnish with fresh sage if desired.
Photographed by Alli Shepherd.