Roasted New Potatoes and Tomatoes With Lardo

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

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. Add rosemary; roast for another 5 minutes.
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. Transfer to a serving dish; just before bringing to the table, layer the lardo on top.

fingerling, olive oil, salt, rosemary, tomatoes, lardo

Taken from cooking.nytimes.com/recipes/8885 (may not work)