If you're making this entire menu in a single oven, it's best to roast the potatoes while the pork loin stands (increase the oven temperature as soon as the pork comes out).
Recipe information
Total Time
55 min
Yield
Makes 8 servings
Ingredients
4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold
1/3 cup extra-virgin olive oil
6 garlic cloves, halved
1/4 teaspoon table salt
1 tablespoon finely grated fresh lemon zest
2 teaspoons flaky sea salt, such as Maldon, or kosher salt
Preparation
Step 1
Put oven rack in lower third of oven and preheat oven to 425°F.
Step 2
Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes, then drain in a colander and let stand in colander 5 minutes.
Step 3
Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and table salt. Roast, stirring and turning once halfway through cooking, until golden brown, 20 to 25 minutes.
Step 4
Transfer potatoes and garlic to a large bowl, then sprinkle with zest and sea salt and toss well.
