Roasted New Potatoes and Tomatoes With Lardo

By Oliver Schwaner-Albright

Total Time
45 minutes
Rating
3(6)
Notes
Read community notes

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

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Ingredients

Yield:Serves 4
  • 12fingerling or other new potatoes
  • Olive oil
  • Salt and pepper
  • 1sprig rosemary
  • 24cherry tomatoes
  • 8slices lardo
Ingredient Substitution Guide

Preparation

  1. 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.

  2. Step 2

    Transfer to a serving dish; just before bringing to the table, layer the lardo on top.

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3 out of 5
6 user ratings
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