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Baby Romagna Roast Potatoes Print Email


Extra virgin olive oil
2 1/2 to 3 pounds baby red, white, yellow or fingerling potatoes
2-3 thick slices (about 2-3 oz.) pancetta, minced
Leaves from a 6 inch branch fresh rosemary
Salt and freshly ground black pepper
1 1/2 cup halved cherry tomatoes
6 cloves garlic, chopped

Preheat oven to 425 degrees. Generously oil a large baking pan with low sides. Cut the potatoes in half and place them in the pan, rolling the pieces around to coat in oil, ending cut side up. Made sure they are in a single layer and barely touching. Drizzle the potatoes with another tablespoon of oil, and then sprinkle with the pancetta, rosemary, salt and pepper.

Roast about 15 minutes, turning once or twice. Blend in the tomatoes and garlic and roast until brown, basting with the pan juices and turning for even browning. Once the potatoes are easily pierced with a knife, they're one. Serve them hot or warm. -Adapted from Lynne Rosetto Kasper
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