EXTRA VIRGIN OLIVE OIL ROAST POTATOES RECIPES

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7.
• Peel the potatoes and cut into large chunks. Parboil in boiling salted water for 5 minutes. Drain and toss in the pan to roughen the edges.
• Put a generous tablespoon or so of olive oil or goose fat in a roasting tin and put in oven, until smoking. Carefully take the tin out of the oven and add the potatoes to the hot fat, shaking them about as you do so.
• Put the tin back in the oven and cook for about 1 hour until the roast potatoes are golden and crunchy on the outside and soft in the middle. Turn them over from time to time while they are cooking to make sure they colour on all sides.

Steps:

• Preheat oven 375°.
• Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
• Place pork in large roast pan.
• Sprinkle with salt and pepper.
• Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
• Cover pork loosely with foil and roast 2 hours.
• Divide remaining 1/4 cup oil between 2 heavy skillets.
• Heat oil over medium-high heat.
• Divide potatoes between skillets.
• Sprinkle with salt and pepper.
• Sauté until potatoes are golden brown but not tender, about 15 minutes.
• Transfer potatoes to roasting pan with pork.
• Toss potatoes in pan juices.
• Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
• Place pork in center of platter, surround with potatoes.
• Pour pan juices into glass measuring cup.
• Spoon off fat.
• Pour juices over pork and potatoes.