Active Time

　　20 min

　　Total Time

　　55 min

　　If you're making this entire menu in a single oven, it's best to roast the potatoes while the pork loin stands (increase the oven temperature as soon as the pork comes out).

　　

Ingredients

Makes 8 servings

　　4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold

　　1/3 cup extra-virgin olive oil

　　6 garlic cloves, halved

　　1/4 teaspoon table salt

　　1 tablespoon finely grated fresh lemon zest

　　2 teaspoons flaky sea salt, such as Maldon, or kosher salt

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 425°F.

　　

Step 2

Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes, then drain in a colander and let stand in colander 5 minutes.

　　

Step 3

Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and table salt. Roast, stirring and turning once halfway through cooking, until golden brown, 20 to 25 minutes.

　　

Step 4

Transfer potatoes and garlic to a large bowl, then sprinkle with zest and sea salt and toss well.