• 6 lb. new potatoes, peeled
• 1/2 c. (1 stick) unsalted butter (room temperature)
• 6 oz. thinly sliced pancetta (Italian bacon), coarsely chopped or 6 oz. bacon, blanched and chopped
• 1/2 c. light bodied olive oil
• 2 Tbsp. crumbled, dried rosemary or 8 sprigs fresh
• 1 tsp. salt
• 1/8 tsp. freshly ground pepper
• fresh parsley or rosemary sprigs (garnish)

1. Place potatoes in deep large pot and cold water.
2. Bring to boil over high heat and cook until potatoes are still a bit firm when pierced with knife, about 15 to 20 minutes for medium potatoes; do not overcook.
3. Drain potatoes and let cool several minutes.
4. Preheat oven to 450 degrees.
5. Using all of butter, coat bottom and sides of shallow large baking pan (such as broiler pan).
6. Cut potatoes into large chunks and add to pan.
7. Sprinkle with remaining ingredients except garnish.
8. Roast, turning often, until all butter and oil is absorbed and pota toes are very crisp, about 1 to 1 1/4 hours.

   To serve, turn into shallow serving bowl and garnish with parsley or rosemary.