Roasted Potato Salad with Pancetta and Shallots
10-12 new potatoes (Trader Joes had bags of varietal new potatoes, including blue potatoes. Mmmmm! But really any variety will work wonderfully)
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons dijon mustard
1/4 cup red wine vinegar
4 tablespoons olive oil
2 tsp minced fresh oregano
1 tsp minced fresh thyme
4 ounces diced Pancetta (4 ounces bacon will work as a substitute)
one medium shallot; minced
2 cloves of garlic minced
Heat oven to 450 degrees. Quarter potatoes and place in a large sauce pan. Cover with water and bring to a boil. Parboil potatoes until just tender (about 5 minutes once the water boils). Drain in a large colander and cool until no longer steaming. Toss with two tablespoons of olive oil and place on a roasting pan in a single layer. Sprinkle with salt and pepper. Roast potatoes in the oven for 30 minutes, stirring half way through the cooking time.
In a medium skillet, cook pancetta over medium heat until colored and crisp, about 10 to 15 minutes. Remove bacon from pan with a slotted spoon. Drain all but 2 tsp of the bacon fat. Return to medium high heat and add shallots and garlic. Saute until golden, about 5 to 10 minutes.
In a small bowl whisk together mustard, vinegar, oil, and herbs. Add bacon, shallots, and garlic, whisking to combine.
Toss potatoes with vinaigrette. Best served warm.