Garlic Herb Pork Roast with Crispy Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve extra crispy potatoes, toss them in the rendered pork fat halfway through the roasting time. This extra step ensures every side of the potato chunks gets coated, resulting in a more uniform crunch. If the herbs start to brown too quickly, you can cover the top of the roast loosely with a piece of aluminum foil for the final 15 minutes of cooking to protect the delicate flavor of the herbs.

Experiment with different potato varieties to find the texture you prefer. Yukon Gold potatoes are excellent for roasting as they have a naturally creamy interior and a thin skin that crisps nicely.

If using waxy potatoes, they will hold their shape better but may not get quite as crispy. Regardless of the type, keep the potato pieces roughly the same size to ensure they finish cooking at the same time as the pork loin roast.

Variations

• Lemon Garlic Roast: Add thin slices of fresh lemon to the roasting pan alongside the pork and potatoes. The lemon juice brightens the flavors and adds a refreshing acidity that pairs perfectly with the savory herbs and garlic.
• Spicy Herb Roast: Incorporate a teaspoon of red pepper flakes into the herb mixture before coating the pork and potatoes. This adds a subtle, pleasant heat that elevates the dish for those who enjoy a bit of spice.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 1 month in a sealed container.

Reheat

Reheat in a 350°F oven until warmed through.

Store any leftover pork and potatoes in an airtight container in the refrigerator. Ensure the food has cooled to room temperature within two hours of cooking before placing it in the fridge.

Properly stored, the leftovers will maintain their quality for up to three days. When reheating, it is best to use an oven or toaster oven rather than a microwave to help maintain some of the crispness of the potatoes and the texture of the pork.

While this dish is best served fresh, you can prepare the ingredients ahead of time. Scrub and chop the potatoes and keep them in a bowl of cold water in the refrigerator to prevent browning. Prepare the herb and garlic mixture and store it in a small jar. When ready to cook, simply drain and dry the potatoes, toss everything with the herb mixture, and proceed with the roasting steps as outlined in the recipe.

Serving ideas

Serve the pork slices and crispy potatoes on a warm platter to keep the meal at the perfect temperature while dining. The dish pairs beautifully with a side of steamed green beans or a crisp green salad to add a fresh element that complements the savory, rich flavors of the roasted pork and potatoes.

Arrange the pork in the center with the potatoes surrounding it to create an inviting presentation that is perfect for any family dinner.

For a more complete meal, consider adding a side of light, tangy sauce or a dollop of mustard to cut through the richness of the roast. The combination of the succulent meat and the flavorful, crispy potatoes makes this dish a standalone favorite, but a simple vegetable side ensures a well-rounded dining experience.

Ensure the plates are warmed slightly before serving to keep the roast and potatoes at the ideal temperature throughout the duration of the meal.

Frequently asked questions

Recipe card

Garlic Herb Pork Roast with Crispy Potatoes

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 4

Ingredients

• 2 lb pork loin
• 1 lb potatoes, scrubbed and cut into chunks
• mixed fresh herbs, to taste
• 3 cloves garlic, minced

Instructions

1. Preheat the oven to 400°F (200°C). Place the pork loin in the center of a roasting pan. Arrange the potato chunks around the pork. Rub the minced garlic and chopped fresh herbs evenly over the surface of the pork and the potatoes to ensure deep flavor infusion.
2. Place the roasting pan into the preheated oven. Bake the pork and potatoes for approximately 45 to 60 minutes. The pork should reach an internal temperature of 145°F (63°C) when measured with a meat thermometer at the thickest part. Let the meat rest at least 3 minutes before slicing. The potatoes should be golden brown and tender when pierced with a fork.
3. Remove the roasting pan from the oven. Transfer the pork loin to a cutting board and let it rest for at least 3 minutes, though 10 minutes is ideal for maximum juiciness. Slice the pork into thick pieces and serve immediately alongside the crispy roasted potatoes, ensuring the herb crust is distributed on the plates.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

25 g

Fat

22 g

Fiber

3 g

Sugar

1 g

Sodium

300 mg

Automatic estimate from the ingredient list, not laboratory-verified.