Steam-Baked Chipotle Lime Potatoes with Pancetta

Heat the canola oil in a medium saucepan over low heat. When the oil is shimmering add the pancetta, onions, and garlic. Cook, stirring, until the onion is translucent, 7 to 10 minutes. Remove from the heat.

Combine the chipotles, with their sauce, and the lime juice in a small food processor or blender. Blend until smooth.

Combine the potatoes, olive oil, thyme, rosemary, and half of the lime zest with the onion-pancetta mixture and the chipotle-lime mixture in a large bowl. Season with salt and pepper, then stir until well combined.

Spray a rimmed sheet pan with nonstick oil spray. Add the potatoes, and space them out in an even layer. Leave space between the potatoes if possible.

Transfer to the oven and cook, stirring halfway through, until the potatoes are tender, 30 to 40 minutes. (Cooking time depends on the size of the potatoes.) When a fork or toothpick can easily insert into the potatoes, they are finished. Remove from the oven and let cool for 10 minutes.

Transfer potatoes to a serving dish. Garnish with cilantro, rosemary, little lime wedges, and the remaining lime zest. Serve and enjoy.