Grilled Red White & Blue Potatoes with Pancetta
- 1½ – 2 pounds red, white and blue fingerling potatoes, cut into thick slices
- 1 very large sweet onion, chopped or sliced
- 3 large garlic cloves, finely minced
- 2 ounces diced pancetta (about 1/2 cup)
Vegetable (soybean) oil, several tablespoons - Ground black pepper to taste
Toss potatoes, onion, garlic and pancetta in large bowl with oil and pepper. Place in 13×9-inch foil pan, cover tightly with foil and grill over medium-high heat until potatoes are done, but still slightly firm. (Maybe 15 -25 minutes). Makes 6 servings
Recipe by culinary dietitian Kim Galeaz, RDN CD