Roasted New Potatoes and Tomatoes With Lardo

Name: Roasted New Potatoes and Tomatoes With Lardo
Total time: 45 min
Yield: Serves 4
Cuisine: italian
Ingredients: 12 fingerling or other new potatoes; Olive oil; Salt and pepper; 1 sprig rosemary; 24 cherry tomatoes; 8 slices lardo

By Oliver Schwaner-Albright

Total Time: 45 minutes
Rating: 3(7)
Comments: Read comments

Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.

Featured in: The Mantry; Race for the Cured

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Serves 4

12fingerling or other new potatoes
Olive oil
Salt and pepper
1sprig rosemary
24cherry tomatoes
8slices lardo

Ingredient Substitution Guide

Preparation

Step 1
Toss the potatoes with olive oil and a light seasoning of salt and pepper, and roast in a 375-degree oven for about 35 minutes. Add rosemary; roast for another 5 minutes. Add the cherry tomatoes and cook for 5 minutes more, until the skins on the tomatoes begin to split and the potatoes are tender when pricked with a knife.
Step 2
Transfer to a serving dish; just before bringing to the table, layer the lardo on top.