RECIPE:Herb Roasted Pork Rib Rack with Hasselback Sage - Salt Potatoes

  • Prep Time: 20 minutes
  • Cook time: More than an hour

Serves 4



  • Bone-In Pork Rib Rack Roast


    Bone-In Pork Rib Rack Roast - • $0.00


Fresh Sage, chopped3 tablespoons

Fresh Rosemary, chopped2 tablespoons

Kosher Salt3 tablespoons

Black Pepper, freshly ground1 tablespoon

Brown Sugar1 tablespoon

Olive Oil2 tablespoons

Peppercorn Sauce1 bag


Yukon Gold Potatoes, medium sized2 ½ lbs.

Olive Oil¼ cup

Coarse Sea Salt1 tablespoon

Fresh Sage, chopped1 tablespoon

Cooking directions

  1. In a small bowl, mix herbs for pork: sage, rosemary, salt, pepper, and brown sugar.

  2. Using paper towels, pat rib rack dry and rub seasoning mix all over the meat portion of the rack. Cover with plastic wrap and refrigerate until ready to roast. (Pork Rib Rack can marinate for up to 24 hours for a better flavor).

  3. Preheat oven to 400°F. Adjust oven rack to middle position.

  4. Place a roasting rack inside a baking pan. Remove the pork roast from the refrigerator and place in the roasting rack. Drizzle the surface with olive oil.

  5. Wash potatoes and using a sharp knife, partially fan potatoes by cutting slits ¼” apart and ¾ of the way down from top to bottom. (Do not to cut all the way down.)

  6. Place in roasting pan along with pork rack and brush some olive oil over each potato. Season with salt and pepper.

  7. Roast rack of pork and potatoes for 1 hour, or until pork reaches your desired degree of doneness. Remove pork from roasting pan, cover with aluminum foil and let rest for 15 minutes. Mix 1 tablespoon of sage and sea salt in a small bowl and sprinkle over the potatoes. Return potatoes to oven for 5 minutes.

  8. While roast is resting, heat the peppercorn.

  9. Slice rack of pork between the ribs for portioning and serve with the peppercorn sauce, Hasselback potatoes and extra sage-salt on the side.

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