Patate alla Romagnola

By LeeBoruchow

A nice hearty roasted potato dish.

Ingredients

• extra-virgin olive oil
• 2.5-3 lbs medium wazy potatoes
• 2 oz cotechino or soppressata, chopped (use thick slices of sausage)
• leaves from one branch of rosemary, chopped
• salt and pepper, to taste
• 1.5 cups cherry tomatoes, cut in half
• 6 cloves garlic, thinly sliced

Details

Servings 4

Preparation

Step 1

Preheat oven to 425.

Cut potatoes in half or quarters (depending on size), and add to a large bowl. Toss with oil, the meat, rosemary, salt and pepper. Pour out onto a baking sheet in a single layer.

Roast for 30 minutes, turning once or twice. Stir in the tomatoes and garlic and roast for another 40 minutes, occasionally basting with pan juices. Serve hot or warm.