- 6 large Potatoes
- 2 Garlic Cloves, chopped
- 2 Sprigs minced fresh Rosemary
- 2 tbsp finely minced fresh Sage
- 1½ teaspoons Sea Salt
- ½ teaspoon freshly ground Pepper plus more for taste
- 1 6-rib rack of Pork, frenched
- ½ cup extra-virgin Olive Oil
- ½ cup of Red Wine
- Peel the potatoes. Cut them into thick wedges and place in a large bowl with enough cold water to cover. Set aside
- In a small bowl, combine garlic, rosemary and sage, and season with the salt and pepper. Loosen the fat around each bone slightly and pierce the meat in several places with a thin knife. Press some of the herb mixture into the cavities and inside the loosened skin around the bones, and rub a bit more herbs all over the roast. Let the roast stand at room temperature for about 20 minutes.
- Preheat the oven to 200 degrees.
- Pour all but 2 or 3 tablespoons of the oil in a large, heavy roasting pan and place the roast in the pan, fat side down. Pour the remaining oil over the meat and season generously with salt and pepper. Place the pan on the middle rack of the oven and cook for about 20 minutes.
- Drain the potatoes, pat dry with paper towels, and add to the roast. Cook, basting the meat every 15 minutes or so, until the roast is golden brown. – About one hour. At this point, the meat should be slightly pink.
- Transfer the roast to a cutting board, cover it loosely with foil and let it rest for 10 to 15 minutes. Check the potatoes which at this point should be tender and golden brown. If not roast them a little longer.
- Cut the pork between the bones and serve with some potatoes and a bit of the pan juices and a side spinach & rocket salad.