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"Krakow Nights" style with potatoes 'round the roast.

  • 4-5 lb. pork shoulder roast or 3 lb. rolled boneless loin roast (bone-in gives the best flavor for the potatoes, boneless makes for the easiest cutting)
  • 1-2 TB. olive/vegetable oil
  • 1 large onion
  • 2 lbs. potatoes (6-8 medium)

Preheat oven to 400°. Wash roast, pat dry. Drizzle with vegetable oil, coat with KRAKOW NIGHTS SEASONING. Peel and thinly slice the onion. Place pork and onions in a roasting pan. Roast at 400° for 15 minutes, then reduce heat to 350°. Peel and quarter the potatoes lengthwise, then chop into ¾-inch cubes. Place in a bowl with 2 Cups of water. After the first 15 minutes cooking time, remove roasting pan from the oven, place pork roast on a plate. Pour the potatoes with water into the pan, scrape well to dislodge the browned bits and onion. Toss well to coat potatoes. Push the potatoes to the side, place roast back in the middle of the pan, and return to oven. Roast an additional hour and a half (more for a larger roast). If in doubt, use a meat thermometer. Turn the potatoes every 15 minutes while cooking, tossing well to coat with pan juices. Great with green beans.

Prep. time: 15 minutes
Cooking time: 2 hours
Serves: 4-6

Krakow Nights 3.4 oz. 1/2 cup jar

© 2006 Penzeys Spices. All rights reserved.