This rolled roast with baby potatoes is a sophisticated yet approachable main dish that delivers bold, comforting flavors. The meat is seasoned and slow-roasted to tender perfection, while the baby potatoes soak up the rich, herb-infused pan drippings. A true centerpiece meal that requires minimal fuss but delivers maximum impact.

Why You’ll Love This Recipe

This dish is hearty, aromatic, and well-balanced—perfect for both casual and formal occasions. The rolled roast locks in moisture and flavor, while the potatoes are roasted alongside for convenience. The addition of fresh herbs and a flavorful pan sauce elevates this dish to a restaurant-quality meal that’s surprisingly simple to prepare at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rolled pork or beef roast (such as porchetta or tied sirloin)
Baby potatoes, halved
Fresh sage leaves
Fresh rosemary or thyme (optional)
Garlic cloves, smashed
Olive oil
Salt
Black pepper
White wine or chicken broth
Unsalted butter (for finishing the sauce)

Directions

Preheat your oven to 375°F (190°C).
Season the roast generously with salt and pepper. Tie with butcher’s twine if not pre-tied.
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until deeply browned (about 3–4 minutes per side).
Remove the roast and set aside. In the same pan, sauté smashed garlic and sage leaves briefly.
Add the halved baby potatoes, season with salt and pepper, and stir to coat in the oil and herbs.
Return the roast to the pan, nestling it among the potatoes. Add wine or broth to deglaze the pan, scraping up any browned bits.
Transfer the pan to the oven and roast for 45–60 minutes, or until the internal temperature of the roast reaches 145°F (for pork) or 135°F (for medium-rare beef).
Let the roast rest for 10 minutes before slicing.
While resting, reduce the pan juices on the stovetop. Whisk in a tablespoon of butter to finish the sauce.
Slice the roast and serve with the roasted potatoes and spoonfuls of the herb pan sauce.

Servings and timing

Servings: 6
Preparation time: 15 minutes
Cooking time: 60 minutes
Resting and finishing time: 10 minutes
Total time: 1 hour 25 minutes

Variations

Stuffed roast: Add a layer of prosciutto, garlic, and herbs before rolling for extra flavor.
Use bone-in roast: Bone-in pork shoulder or beef rib roast can be used for deeper flavor—adjust cooking time accordingly.
Root vegetables: Substitute or mix in carrots, parsnips, or turnips with the potatoes.
Red wine sauce: Use red wine instead of white wine or broth for a richer sauce.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Reheating:
Reheat in a 300°F (150°C) oven, covered with foil, until warmed through. Potatoes can be crisped in a skillet. Reheat sauce separately on the stovetop.

Freezing:
The cooked roast can be frozen in slices with sauce for up to 2 months. Potatoes are best eaten fresh.

FAQs

What kind of roast should I use?

Pork belly, pork loin, sirloin tip, or boneless ribeye all work well. Ask your butcher to tie it or roll it if not prepped.

Do I have to sear the roast before baking?

Searing builds flavor and helps lock in juices. It’s highly recommended but can be skipped if needed.

Can I make this with boneless chicken?

Yes, though the cooking time will be shorter. Chicken thighs or a whole boneless breast work well.

What potatoes work best?

Waxy potatoes like baby Yukon Golds or red potatoes hold their shape and absorb flavors beautifully.

Can I skip the wine?

Yes, use chicken broth or beef broth for a non-alcoholic alternative.

How do I know the roast is done?

Use a meat thermometer—145°F for pork (rested to 150°F), or 135°F for beef (rested to 140°F for medium-rare).

Can I prepare this in advance?

Yes, sear and assemble the roast with potatoes in the pan. Refrigerate covered, then bring to room temperature before roasting.

What herbs can I use instead of sage?

Thyme, rosemary, oregano, or a combination of Italian herbs work well.

Can I use a slow cooker?

Yes, but sear the roast first and reduce the sauce separately. The texture of the potatoes may be softer.

How do I thicken the pan sauce?

Simmer it on the stove to reduce, then whisk in butter or a cornstarch slurry for added thickness.

Conclusion

This rolled roast with baby potatoes and herb pan sauce is a refined yet rustic dish that brings warmth and elegance to the table. With minimal prep and deeply satisfying flavor, it’s a reliable choice for entertaining or comforting family dinners. Pair it with a crisp salad or crusty bread, and enjoy a truly complete and memorable meal.

Rolled Roast with Baby Potatoes and Herb Pan Sauce

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A savory rolled roast filled with herbs and spices, roasted to perfection alongside tender baby potatoes and finished with a flavorful herb-infused pan sauce.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C).
In a small bowl, mix garlic, rosemary, thyme, Dijon mustard, salt, and pepper into a paste.
Spread herb mixture evenly over the butterflied roast. Roll tightly and tie with kitchen twine.
Season outside of roast with additional salt and pepper.
In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
Add baby potatoes to the pan around the roast. Pour in white wine or broth.
Transfer skillet to the oven and roast for 50–60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare beef or 145°F (63°C) for pork.
Remove roast and potatoes from pan and let rest, covered, for 10 minutes.
To make the pan sauce, place the pan over medium heat. Add 1/2 cup beef broth and scrape up any browned bits. Stir in butter and optional cornstarch slurry to thicken if desired.
Slice roast and serve with potatoes and pan sauce.