Ingredients
- 1 lbs. Baby Potatoes (the smaller the better)
- 1/4 cup Pancetta diced
- 1/4 cup Sharp Cheddar Cheese
- Parsley or Cilantro
Instructions
- Place a large heavy-duty pan or cast iron pan on a Bull Grill that has been preheated to medium heat or on a Bull Side Burner. Add pancetta to the pan and cook until the pancetta is crispy and the fat has rendered. Remove the pancetta from the pan and add the baby potatoes.
- Coat the potatoes in the fat rendered from the pancetta and cook for 3-5 minutes. Shaking the pan as needed to prevent the potatoes from burning. Lower the temperature of the grill to low heat and close the lid. Cook the potatoes for 10-15 minutes or until al dente. Season with salt & pepper to taste.
- Cover the lid and allow the cheese to melt for a few minutes. Garnish with pancetta and herbs. Remove from the heat and serve.