• 1¼ pounds small to medium Yukon gold potatoes
• Salt
• 2 ounces pancetta, diced
• 1 large onion, thinly sliced
• ½ cup vegetable broth
• Freshly ground black pepper

Cover potatoes with cold water by 1 inch in a medium saucepan; add pinch salt and bring to a boil. Reduce heat and simmer, partially covered, until potatoes are tender when pierced with a sharp knife, 15 to 20 minutes. Drain, let cool slightly, then peel and thinly slice.

Combine pancetta and onion in a large nonstick or cast iron skillet and heat over medium-high heat. Cook, stirring frequently, until pancetta is crisp and onion is lightly browned, about 6 minutes. Add potatoes, broth and generous pinch salt and pepper. Mash mixture together with a fork, reduce heat to medium and cook (do not stir) until crispy crust forms under potatoes, 8 to 10 minutes. Serve warm.