2 lbs Yukon Gold potatoes, sliced 1/2″ thick
4 T butter
3 oz pancetta, cut into small dice*
1 shallot, minced
1 3″ fresh rosemary sprig
2 T O Porto Vinegar*
1 T Honeycup Mustard*
Sea salt & fresh ground pepper*
2 T fresh parsley, chopped
* Available at ATI
Bring a sauce pan of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain well. Meanwhile, in a large skillet melt 1 T butter, add the pancetta and cook over medium heat until brown. Add the remaining butter and cook until pancetta is golden and butter is just starting to turn brown. Add the shallot and rosemary sprig and cook for another 2 minutes. Remove from heat and discard rosemary. Whisk the vinegar and mustard into the pancetta mixture. Season with sea salt and pepper. Add the potatoes and parsley and toss well. Serve warm or at room temperature.
