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Ingredients

• 3 ounces  pancetta, thinly sliced
• 2 tablespoons  olive oil
• 1 pound  medium to large red potatoes (2 to 3 medium), scrubbed and cut into 1-inch wedges (measured at the widest point)
• 2 medium  cloves garlic, minced
• 1 tablespoon  fresh lemon juice
• 2 teaspoons  minced fresh rosemary
•   Kosher salt and freshly ground black pepper

Description

Put The Pancetta And Oil In A 12-inch Heavy-based Skillet Over Medium Heat And Cook, Stirring Frequently, Until The Pancetta Is Crisp, 6 To 8 Minutes. With Tongs, Transfer The Pancetta To A Plate. Add The Potatoes To The Skillet And Spread Them Into A Sin

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