Roasted New Potatoes and Tomatoes With Lardo

1. 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.

2. 2

   Add rosemary; roast for another 5 minutes.

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.