Roasted New Potatoes and Tomatoes With Lardo

Name: Roasted New Potatoes and Tomatoes With Lardo
Yield: 4 servings
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

Published March 10, 2007

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.

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Ingredients

Yield:Serves 4

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