Ingredients

• 1 1/4 lbs tiny new potatoes
• 2 ounces sliced pancetta, diced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 garlic clove, finely chopped (or 2)
• 6 fresh basil leaves, torn into bits
• 1 teaspoon chopped fresh rosemary
• 1 bay leaf
• salt
• fresh ground black pepper

Directions

1. Scrub the potatoes with a brush under cold running water; peel them, if desired.

2. Cut the potatoes into 1-inch pieces.
3. Combine the pancetta, onion, and olive oil in a large skillet; cook over medium heat until softened, about 5 minutes.
4. Add the potatoes and cook, stirring occasionally, for 10 minutes.
5. Stir in the garlic, basil, rosemary, bay leaf, salt, and pepper to taste; cover the pan and cook for 20 minutes more, stirring occasionally, until the potatoes are tender when pierced with a fork.
6. Add a little water if the potatoes begin to brown too rapidly.
7. Remove the bay leaf and serve hot.

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