2 tablespoons extra-virgin olive oil, divided
1½ ounces thinly sliced pancetta (4-5 slices)
3 tablespoons unsalted butter, divided
1 cup diced peppers, color of your choice or a variety
1 teaspoon kosher salt; more to taste
1 teaspoon smoked paprika
2 cups medium-diced red potatoes, parboiled, skins on
2 cups fresh corn kernels (from 4 medium ears) or frozen corn
2 tablespoons chopped fresh flat-leaf parsley
1-2 teaspoons coarsely chopped fresh thyme or oregano
Freshly ground black pepper
Heat 1 tablespoon olive oil in a 12-inch saute pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5-7 minutes. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.
Increase the heat to medium and add 1 tablespoon of the butter to the fat. When melted and sizzling, add the potatoes.
Saute potatoes until they begin to brown. Add in peppers and continue cooking, stirring occasionally and scraping up any browned bits from the pancetta, until the potatoes and peppers are golden brown.
Add another 1 tablespoon butter and the corn; continue sauteing until corn browns slightly and is cooked through. Remove the pan from the heat.
Stir in fresh herbs, a few generous grinds of pepper and salt. Taste and season with more salt, pepper or herbs as desired. Crumble the reserved pancetta over top and serve warm.
Serves six to eight.
Chef Kelly Sears, Marcel's Culinary Experience, Glen Ellyn