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Grilled Potatoes with Pancetta



Adapted from Hy-Vee "seasons" recipe


  • 3 lb Russet potatoes
  • 2 T + 1/3 C of The Olive Bin's Cilantro & Roasted Onion Olive Oil
  • 1/4 tsp + 1/4 tsp salt
  • 1/4 tsp + 1/4 tsp black pepper
  • 1 pkg (3 oz) pancetta
  • 1 red bell pepper, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 1/4 C chopped fresh cilantro
  • 3 T of The Olive Bin's Red Apple Balsamic Vinegar
  • 2 T Dijon mustard
  • 2 T honey
  • 1/4 tsp garlic powder


  1. Prepare a charcoal or gas grill for direct cooking over medium-high heat. Cut two 24x15" pieces of heavy-duty aluminum foil; set aside.
  2. Scrub potatoes thoroughly; pat dry. Cut potatoes into 1/2" slices; divide in two and place one half of potato slices in center of each piece of aluminum foil. Drizzle both piles of potatoes with 1 T olive oil, 1/4 tsp salt, and 1/4 tsp pepper each. 
  3. For each pile, create a foil packet: bring up opposite edges of foil and seal with double-fold. Fold remaining edges to completely enclose potatoes, leaving space for steam to build.
  4. Grill packets for 15 minutes; carefully unwrap. Grease grill rack. Using a spatula, transfer potatoes to grill rack. Grill 5 to 8 minutes or until tender, turning once. 
  5. In a skillet, cook pancetta until crisp; remove from skillet and drain on paper towels. Leave drippings in skillet. When pancetta is cool, crumble and set aside. 
  6. In same skillet, cook bell pepper and onion until tender; set aside.
  7. In large bowl, whisk together remaining 1/3 C olive oil, cilantro, balsamic vinegar, mustard, honey, and garlic powder. Stir in grilled potatoes, pepper-onion mixture, and pancetta; toss until combined. Serve immediately. 


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