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.
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.
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