Herb-Crusted Pork Roast with New Potatoes
Like a little black dress, new potatoes are always appropriate and can serve their purpose quietly or stylishly. When tossed with the same aromatic herb rub as a roast and added to the pan alongside it, the tender little tubers turn into a sweeter, nuttier echo of the entree. Meanwhile, the crisper the potatoes get on the outside, the creamier they become within.
- Servings: 8
Source: Martha Stewart Living, February 2009
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced (1 tablespoon)
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh sage
- 1 bone-in pork roast (5 to 6 pounds), frenched, room temperature
- Coarse salt and freshly ground pepper
- 2 pounds small new potatoes, halved
Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork generously with salt and pepper, then coat with half the herb mixture. Place pork, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through, for 30 minutes.
Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper. Add potatoes to pan, cut sides down. Roast until pork is browned and registers 140 degrees on an instant-read thermometer, about 30 minutes.
Transfer pork to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes.