Ingredients
- PORK LOIN
- 1 pork loin (bone-in, about 8 pounds)
- Kosher salt and freshly ground black pepper
- SUPER-CRISP ROASTED POTATOES
- 3 pounds Russet potatoes (scrubbed and cut into 1 to 2-inch cubes)
- 2 teaspoons white vinegar
- 1/4 cup duck fat, bacon fat, or olive oil
- thyme, rosemary, parsley, and/or chives (chopped)
- Kosher salt and freshly ground black pepper
Preparation
Step 1
For the Pork Loin: preheat oven to 250°F and adjust oven rack to center position.
Season pork roast liberally with salt and pepper and place on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes.
Meanwhile, increase oven temperature to 500°F. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes, then carve by slicing in between each rib and serve.
For the Super-Crisp Roasted Potatoes: adjust the oven racks to the upper- and lower-middle positions and preheat the oven to 450°F. In a large saucepan, add the potatoes and cover with cold water and 2 teaspoons white vinegar by 1-inch. Season generously with Kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook until the potatoes are just barely cooked through, about 10 minutes (a knife or cake tester inserted into a potato should have little resistance). Drain and transfer to a large bowl.
Add the fat and freshly ground black pepper to the hot potatoes and toss to combine (the potatoes should end up with a thin coating of potato-fat paste). Spray two baking sheets with nonstick cooking spray (or coat with a thin layer of oil). Transfer the potatoes to the baking sheets and roast until the bottoms are crisp, rotating the pans halfway through cooking, about 25 minutes. Using a metal spatula, test the potatoes by trying to pry one or two pieces off the baking sheet. If they don’t come off easily, roast for additional 3-minute increments until they do.
Using the metal spatula, flip the potatoes, making sure to get all the crisped bits off the bottom, then continue to roast until golden brown and crisp all over, about 25 more minutes. Transfer to a serving bowl, season to taste, and toss with chopped herbs.
Tip: other aromatics like minced garlic or chopped herbs can be added to the pork loin along with the salt and pepper if desired.