Delicate fingerling potatoes are roasted alongside a succulent bone-in pork butt. The delicious juices and flavors of the pork soak into the potatoes to make an amazing accompaniment.

Roasted Pork Butt with Potatoes
Pork
butt is nothing new for me, but I decided to take advantage of all the
delicious pan juices and tossed some fingerling potatoes into the dish to
roast alongside.

2 cloves garlic, minced
2 tb olive oil
1 tb balsamic vinegar
2 tb herbes de provence
coarse salt
freshly ground pepper
1 6 lb bone-in pork butt
2 lb fingerling potatoes, halved

Combine garlic, olive oil, vinegar, herbs, salt and pepper. Rub all over roast. Marinate at least one hour, or overnight in the refrigerator.

Roast at 350 degrees for one hour. Reduce heat to 325, add potatoes and continue roasting until meat thermometer reads 140 degrees (about another hour and a half) and potatoes are fork tender. Turn potatoes once or twice during roasting for even browning.

Let roast rest for twenty minutes before carving.

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