- 4 ounces pancetta, thinly sliced, or bacon, slices cut in half crosswise
- 6 medium russet potatoes, peeled and quartered lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh oregano
- 1 teaspoon kosher salt
Preheat the oven to 400 degrees. Line a 9-by-13-inch glass or ceramic baking dish on the bottom with the pancetta or bacon. It’s okay if the slices overlap a little.
In a large bowl, toss the potatoes with the olive oil, oregano, and salt. Scatter the potatoes on top of the pancetta or bacon in one layer, and cover with foil. Bake until potatoes are just tender, about 20 minutes.
Increase the temperature to 450 degrees. Uncover, and bake until the potatoes are golden and the pancetta or bacon is crisp, about 10 minutes more. Remove the potatoes and pancetta to a platter with a metal spatula, breaking the pancetta into shards and tossing with the potatoes on the platter.