Cacciatore Potatoes

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Aug 25, 2015


Cacciatore Potatoes

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Cacciatore Potatoes
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Yield Servings
Author Chef Luke Palladino
Prep time 45 minutes
Cooking time
Total time 45 minutes


Fresh potatoes cooked in rich Plugrá butter, white wine, and a variety of seasonings.


  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Butter unsalted
  • 1/4 cup pancetta, diced
  • 2 shallots, minced
  • 1 1/2 pounds Yukon gold potatoes, split lengthwise
  • 2 cloves garlic, sliced
  • salt and freshly ground pepper
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon sage, chopped
  • 1 tablespoon parsley, chopped
  • 1/2 cup white wine
  • 1/2 us liquid pint sweet grape tomatoes, rinsed


  1. Preheat oven at 375°F.
  2. In a 12" sauté pan or casserole, heat the olive oil over medium-high heat. Render the pancetta until crispy.
  3. Add the shallots, potatoes and garlic; lightly color them without burning the garlic. Season with salt and pepper.
  4. When the potatoes are colored, add the herbs and white wine, cover the pan, turn down the heat to a low flame and cook them slowly for about 10 minutes.
  5. Add the tomatoes and cover the pan again. Cook for approximately 20-25 minutes; the potatoes should be tender but not mushy.
  6. When tender remove the cover, add the butter, and reduce the liquid to a syrup-like consistency.
  7. Reserve the potatoes in the pan away from the heat until your main entree is ready.