Porchetta with oven potatoes

Name: porchetta with oven potatoes
Cook time: 15 min
Total time: 95 min
Yield: 8
Cuisine: Italian
Ingredients: 1 kg roseval potato; 2 broken sprig of rosemary; 1 tl fennel seed; 2 el traditional olive oil; 1.080 g porchetta

Italian meat dish with pork, roseval potatoes, rosemary and fennel seed.

Ingredients

Kitchen Stuff

1 low oven dish
1 meat thermometer

Directions

Preheat the oven to 180 ° C.
Clean the potatoes and cut them into 8 parts. Slice the needles of the rosemary twigs.
Mix the potato with the rosemary, fennel seed and olive oil. Put in low oven dish.
Place the porchetta on an oven rack slightly above the center of the oven. Insert the meat thermometer, set at 70 ° C, in the middle of the meat.
Put the potatoes in the oven after 35 minutes under the meat. Take the meat out of the oven again after 35 minutes and leave covered with aluminum foil for 10 minutes.
Turn off the oven, but leave the potatoes in the oven.
Cut the meat into slices and serve with the potatoes.