• 55 Ratings

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


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.



55 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 20
  • 2 star values: 16
  • 1 star values: 6