Preheat the oven to 400 degrees.

Add cubed potatoes to a large bowl and add the oregano, olive oil, balsamic vinegar, salt, and pepper. Stir the potatoes in the bowl (best to do this with your hands) so all the potatoes are evenly coated with the olive oil/balsamic and herbs. Spread the potatoes out in an even layer on a rimmed baking sheet which has been lined with a silpat or sprayed with cooking spray. Add the sprigs of rosemary and thyme to the potatoes and back for 15 minutes. Remove from the oven, stir the mixture, and return to the oven to cook for an additional 20 minutes, or until fork tender.

While the potatoes are cooking, cook the pancetta in a large sauté pan over medium-high heat. Cook until crisp and remove to a plate lined with paper towel to drain. Add the shallots to the large sauté pan with the pancetta fat and cook over medium heat until golden brown. Remove from heat and set aside.

Once the pancetta is cool enough, crumble into small pieces with your hands.

When the potatoes are cooked through, remove from the oven and remove the springs of rosemary and thyme. Add potatoes to a large serving bowl and stir in the cooked shallots and crispy pancetta. Season with additional salt and pepper to taste. Serve warm.