Roast New Potatoes and Salami

Name: Roast New Potatoes and Salami
Yield: enough for 4
Ingredients: new potatoes – 16 to 24, depending on their size; extra-virgin olive oil; a bushy sprig of rosemary; salami – 24 slices; black olives – 16

December 14, 2011

Young potatoes of any sort roast sweetly, especially if scrubbed hard so their skin almost disappears and they are allowed to develop a sticky, golden coating in the oven. They need a few minutes in boiling water before they hit the oven if they are not to toughen as they roast. I match them with robust ingredients—slices of fat-flecked salami or perhaps a spoonful of softly fibrous pork rillettes—as a Saturday lunch.

Recipe notes

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