Romagna Roast Potatoes Print Email

Extra virgin olive oil
2 1/2 to 3 pounds medium Yellow Finn or red-skinned potatoes
2 thick slices (about 2 oz.) pancetta, chopped
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

1. Preheat the oven to 425 degrees. Generously oil 1 large or two medium shallow baking pans. Cut the potatoes in half or into quarters 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 , then sprinkle with the cured meat, rosemary, salt and pepper.

2. Roast about 30 minutes, turning once or twice. Blend in the tomatoes and garlic. Roast about another 40 minutes, basting with the pan juices and turning for even browning. Once the potatoes are crisp and easily pierced with a knife, they're one. Serve them hot or warm. -Lynne Rosetto Kasper