Pan-Roasted Fingerling Potatoes With Pancetta

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2 pounds fingerling potatoes, scrubbed and cut into 1/2-inch rounds

1/4 cup extra-virgin olive oil

1/2 pound thickly sliced pancetta, cut into 1/3-inch dice

Salt and freshly ground pepper

1 onion, thinly sliced

1/4 cup finely chopped dill

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