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Roasted Rosemary Potatoes With Pancetta

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Ingredients

1/2 pound medium redskin potatoes

6 ounces of thick-cut pancetta, cut into medium dice

1‑1/2 tablespoons fresh rosemary, chopped

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon coarse black pepper

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