Ingredients

• 4 ounces thinly sliced pancetta (Italian bacon), finely chopped
• 3 1/2 pounds 1 1/2-inch-diameter baby red potatoes
• 3 tablespoons olive oil
• 1 1/2 cups coarsely chopped red onion
• 8 garlic cloves, peeled
• 2 tablespoons chopped fresh Italian parsley

Instructions

1. Sauté pancetta in skillet over medium heat until crisp. Transfer to paper towels. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
2. Preheat oven to 425°F. Mix potatoes and oil on large rimmed baking sheet; sprinkle with salt and pepper. Roast 20 minutes. Scatter onion and garlic over and roast, stirring every 10 to 15 minutes and watching closely to prevent burning, until potatoes are brown, 50 to 60 minutes longer. Season with salt and pepper. Transfer to bowl. Sprinkle pancetta and parsley over potatoes.