Brown Butter Potatoes with Pancetta
HOLIDAY FAVORITES – SIDE DISH – GERMANY
Potato salad, known as “Kartoffelsalat” in German, has a storied history in Germany and is a staple in the country’s culinary tradition, particularly in the southern regions such as Bavaria. Its origins in Germany can be traced back to the early 19th century when potatoes, introduced to Europe from the Americas in the 16th century, became widely cultivated and accepted as a food staple.
This comforting twist on the classic potato salad is a hot side dish featuring creamy fingerling potatoes, crispy pancetta, and a rich, tangy brown butter sauce, perfect served alongside stewed meat or sausages.
Recipe: Brown Butter Potatoes with Pancetta
Serves 10-12; prep takes about 40-45 minutes
Ingredients
- Salt, to taste
- 4 pounds fingerling potatoes, sliced 1/2 inch thick (peeled or not peeled to your preference)
- 6 tablespoons unsalted butter, divided
- 6 ounces thickly sliced pancetta, cut into 1/4-inch dice (or 6 strips of bacon)
- 2 shallots, minced
- 2 rosemary sprigs, 2 inches each
- 4 tablespoons sherry vinegar
- 2 tablespoons grainy mustard
- Freshly ground black pepper, to taste
- 4 tablespoons chives, snipped
Instructions
Cook Potatoes: In a large saucepan, bring salted water to a boil. Add the sliced potatoes and boil over high heat until they are tender, about 10 minutes. Drain well, removing as much water as possible.
Prepare Pancetta and Butter Mixture:
In a large skillet, melt 1 tablespoon of butter over moderate heat.
Add the diced pancetta (or bacon) and cook, stirring frequently, until it starts to brown, about 3 minutes.
Add the remaining 5 tablespoons of butter to the skillet. Continue cooking, stirring occasionally, until the pancetta is golden brown and the butter begins to brown, about 2 more minutes. If using bacon, break it into small bits once crisp.
Stir in the minced shallots and rosemary sprigs, cooking for another 2 minutes until fragrant. Then remove the skillet from heat and discard the rosemary.
Create Sauce and Combine:
Whisk the sherry vinegar and grainy mustard into the pancetta and butter mixture in the skillet. Season with salt and freshly ground pepper to taste.
Add the drained potatoes and chives to the skillet. Toss everything together until the potatoes are evenly coated with the sauce.
Serve: Serve hot.
Storage: Cool and store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave.
