Potato and Pancetta Bites with Herb Greek Yogurt Dip
Author: Keys to the Cucina
Serves: 30 pieces
- 3 yukon gold potatoes, cut lengthwise
- ½ lb thinly sliced pancetta
- Greek Yogurt Dip:
- 1 single serving greek yogurt
- 1 tsp dijon mustard
- 2 green onions, thinly sliced
- 1 handful fresh parsley
- 1 tsp dill
- ½ tsp salt
- ½ tsp pepper
- ½ tsp cayenne
- Par boil the potatoes for about 15 minutes or until fork tender.
- Preheat oven to 350 while the potatoes cook.
- Drain and lay out on a sheet pan and pat dry with a clean dish towel.
- Once cooled, wrap a thin piece of pancetta around each piece of potato and place the potato on a sheet pan, seam side down.
- Cook for 10-15 minutes or until pancetta is crispy.
- For the dip, mix together all the ingredients from the greek yogurt all the way to the cayenne.
- Serve immediately and enjoy!
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/01/30/potato-and-pancetta-bites-with-herb-greek-yogurt-dip/
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