Panfried Potatoes with Bay Leaves, Pancetta, and Mushrooms

Name: Panfried Potatoes with Bay Leaves, Pancetta, and Mushrooms
Yield: Serves 4 to 6
Cuisine: Norway
Ingredients: 4 slices pancetta or bacon, cut into ½-inch dice; Fine sea salt and freshly ground black pepper; ½ pound portobello or button mushrooms, trimmed, cleaned, and cut into ¼-inch slices; 1 to 2 bay leaves; 2 teaspoons olive oil, if needed; 6 large russet potatoes, cut lengthwise into 4 wedges each; 2 tablespoons unsalted butter; 2 teaspoons minced fresh thyme

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS DISH GOES WELL WITH MOST MEATS.

Ingredients

4 slices pancetta or bacon, cut into ½-inch dice
2 teaspoons olive oil, if needed

Europe
Norway
Scandinavian
Side dish
Starter
Scandinavia
Nordic
Spicy

Method

Fry the pancetta in a large nonstick skillet until crisp. Remove it with a slotted spoon and set aside. If there is more than 1 tablespoon fat left in the pan, you will not need any olive oil; if not, add the oil. Add the potatoes to the pan. Crush the bay leaves in your hand and sprinkle them over the potatoes. Season with salt and pepper. Fry the potatoes over medium heat for 15 to 20 minutes