3 lb Russet potatoes
2 T + 1/3 C of The Olive Bin's Cilantro & Roasted Onion Olive Oil
1/4 tsp + 1/4 tsp salt
1/4 tsp + 1/4 tsp black pepper
1 pkg (3 oz) pancetta
1 red bell pepper, seeded and thinly sliced
1 red onion, thinly sliced
1/4 C chopped fresh cilantro
3 T of The Olive Bin's Red Apple Balsamic Vinegar (Seasonal)
2 T Dijon mustard
2 T honey
1/4 tsp garlic powder
Grilled Potatoes with Pancetta
Ingredients
Number Of Servings: 12
Directions
- Prepare a charcoal or gas grill for direct cooking over medium-high heat. Cut two 24x15" pieces of heavy-duty aluminum foil; set aside.
- Scrub potatoes thoroughly; pat dry. Cut potatoes into 1/2" slices; divide in two and place one half of potato slices in center of each piece of aluminum foil. Drizzle both piles of potatoes with 1 T olive oil, 1/4 tsp salt, and 1/4 tsp pepper each.
- For each pile, create a foil packet: bring up opposite edges of foil and seal with double-fold. Fold remaining edges to completely enclose potatoes, leaving space for steam to build.
- Grill packets for 15 minutes; carefully unwrap. Grease grill rack. Using a spatula, transfer potatoes to grill rack. Grill 5 to 8 minutes or until tender, turning once.
- In a skillet, cook pancetta until crisp; remove from skillet and drain on paper towels. Leave drippings in skillet. When pancetta is cool, crumble and set aside.
- In same skillet, cook bell pepper and onion until tender; set aside.
- In large bowl, whisk together remaining 1/3 C olive oil, cilantro, balsamic vinegar, mustard, honey, and garlic powder. Stir in grilled potatoes, pepper-onion mixture, and pancetta; toss until combined. Serve immediately.
Additional Info
Adapted from Hy-Vee "seasons" recipe
