Roasted New Potatoes and Tomatoes With Lardo

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.


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

    Serves 4


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

    45 minutes

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