The roast pork with new potatoes is an extraordinary dish, an alternative to the classic main courses we usually serve on Sunday or during festive occasions.

Cooking in the oven and air fryer.

It is a dish that captivates for the contrast of its senses: the outer crust becomes crispy, while the inside of the meat remains soft and moist, retaining all its juiciness.

You don’t need a whole pig to enjoy the flavor of real roast pork!

Just yesterday, walking through the streets of my town, I was inspired by my trusted butcher who suggested this tender cut.

I couldn’t resist and, after a stop at the market to secure two kilos of new potatoes (my nephews’ favorite!), I returned to the kitchen.

I chose a juicy cut, wrapped in its crust, which becomes flavorful during cooking and protects all the internal moisture.

Only simple aromas. Fresh rosemary tied directly on the meat releases an incredible aroma that invades the whole house.

The new potatoes, cooked directly with the skin along with the meat juices, become tender like butter and very flavorful.

If you can’t find new potatoes at the market or greengrocer, you can use the classic yellow-fleshed potatoes.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4People
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

Ingredients

Roast Pork with New Potatoes

1.76 lbs pork roast (1.76/2.2 lbs of pork piece with rind, very tender)
2.2 lbs new potatoes
Half cup white wine (dry for deglazing)
1 sprig rosemary
to taste salt
pepper
to taste extra virgin olive oil

Tools

Baking Dish
Air Fryers
Baking Papers
Kitchen Twine

Steps

Roast Pork with New Potatoes

Since we’re eating the new potatoes with the skin on, they must be washed very well.
I wash them one by one under running water with great care to remove any trace of dirt. This step is essential to enjoy them safely.
After washing, check the size of the potatoes. Leave the smaller ones whole and cut the larger ones in half: this simple trick will ensure they all cook at the same time, avoiding some being undercooked and others burnt.
Do not put the potatoes directly in the baking dish!
First put them in a bowl, add EVO oil, salt, pepper, and the garlic cloves with skin, then mix well. This way, each potato will be perfectly seasoned on all sides.
Now take the pork roast and massage it well with salt and pepper on all sides.
This massage allows the seasonings to penetrate the fibers, making each slice delicious. Once seasoned, tie it with twine along with a nice sprig of fresh rosemary: it will give that typical and irresistible aroma throughout the cooking.
(Tip: Line a large baking dish with baking paper. This will help you avoid having the potatoes stick and, above all, to collect all the meat juices and the wine we will use for deglazing).
Oven cooking times … Preheat the oven to 350°F .
Baking: Place the pork roast in the center of a baking dish lined with baking paper and surround it with the new potatoes.
The wine touch: After about 20 minutes, when you smell the scent of sizzling meat, open the oven and deglaze with the white wine, pouring it on the bottom of the dish (avoid wetting the crust to keep it from softening).
Slow cooking: Continue cooking for another 40 minutes approximately.
The crispy finish: In the last 10 minutes, raise the temperature to 430°F (or switch to the fan/grill function) until the crust becomes golden and “popping” and the potatoes are nice and crispy.
Cooking in Air Fryer
The air fryer is perfect for this dish because the heat circulates quickly, simulating the rotisserie effect.
If the basket allows, place the pork roast in the center and the potatoes around. If you have little space, you can put the potatoes on the bottom and the pork roast on top (using a rack if available).
Set to 320°F for 35-40 minutes. Halfway through cooking, remove the basket and give the potatoes a good shake to brown them evenly.
In the fryer, the wine evaporates less, so add only a couple of tablespoons to the potatoes halfway through cooking.
The crust explosion: For the final touch, raise to 392°F for 5 minutes. You’ll see the pork skin “crackle” and become super crispy, just the way your nephews like it!
In both cases, as soon as it’s out of the oven, I immediately wrap the pork roast in aluminum foil and let it rest for about 10-15 minutes.
This helps to keep the meat tender and juicy. During cooking, the juices tend to concentrate in the center; with the rest in foil, the fibers relax and the juices redistribute throughout the piece.
When you slice it, the meat will not be dry, but will remain moist and flavorful, ready to be enjoyed with the crispy potatoes!
Remove the twine and rosemary, then cut the meat into slices (choose the thickness you prefer).
Arrange the slices on a nice serving platter and surround them with the golden new potatoes.
Collect all the liquid left on the baking paper (and the one formed inside the foil).
Now you can serve the pork roast with the potatoes and its delightful cooking sauce pouring it directly over the meat.
Serve when everything is still hot. The contrast between the softness of the meat bathed in its sauce and the crispiness of the new potatoes is something unique!
Enjoy your meal.

Tips

If you want a skin that “crunches” under your teeth, make sure the crust is dry before massaging it with salt and pepper. If it is too moist, it will struggle to become crispy.

Why use it “in its skin” (that is, with the peel)? Because it releases a delicate aroma without burning and without giving that strong flavor that the nephews might not like. Remember to crush it slightly with your hand before putting it in the bowl with the potatoes!

When deglazing, pour the wine on the bottom of the baking dish and not over the meat. If you wet the crust of the pork, it will lose all its crispiness.

If you see the cooking base drying out too much during the hour in the oven, add a splash of water or vegetable broth. That sauce is precious: don’t let it burn!

If you use classic potatoes (not new ones) and want to speed up the cooking, you can blanch them for 5 minutes in salted water before passing them to the bowl with the seasonings.

If you want a more appetizing side dish, add some sage leaves to the bowl with the potatoes and garlic.”

Curiosities

The Ideal Aromas for Roast Pork
Wild Fennel Seeds: It’s the secret of real roast pork! If you add a teaspoon to the massage with salt and pepper, you will give the meat that typical and unmistakable flavor.
Sage: You can add 2 or 3 sage leaves under the twine along with the rosemary. It goes perfectly with the pork fat and makes it more digestible.
Juniper Berries: Crush 2 or 3 and add them to the baking dish with the potatoes. They give a very refined “forest” aroma.
Unwaxed Lemon Zest: If you want a touch of freshness, grate some lemon zest into the potatoes while mixing them in the bowl. It cleanses the palate and adds a lot of aroma.

Storage

In the Refrigerator: Once the meat has completely cooled, put it in an airtight container along with its sauce. It keeps well for 2-3 days.

In the Freezer: If you overdid the portions, you can freeze the roast pork (preferably already sliced) for about 1 month.

I advise against freezing the potatoes, as once thawed, they lose their crispy texture.

Notes for reheating

The secret to reheating (Without drying it out!)

Do not use the microwave at full power because it “boils” the meat. Put the slices of roast pork in a pan with a tablespoon of water or broth and cover with a lid. The steam will gently heat the meat without drying it out.

In the Oven or Air Fryer: If you want to bring back the crispiness to the crust and potatoes, put everything at 356°F for 5-6 minutes. A small trick: spray a thin layer of oil or add a splash of wine to the bottom to keep the heart of the slice from drying out.

The tasty idea: If there’s a little left, cut it into strips and use it to fill a crunchy sandwich with some mayonnaise or mustard…You’ll see how delicious it is

Tips for other recipes

If you liked this recipe, click on many stars, thank you so much.
I invite you to become a fan of my Facebook page to always stay updated on my new recipes and keep in touch with me.
I’ll be waiting for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page