the rack with the pork and set it aside. Pour the pan
drippings over the potatoes. Season the potatoes with salt
and pepper and toss to coat. If using a roasting pan, add
the potatoes to the bottom of the pan, return the V-rack
with the porchetta to the pan, and return it to the oven. If
using a rimmed baking sheet, spread the potatoes on a
second rimmed baking sheet. Return the porchetta to the
first baking sheet and return it to the oven, placing the
potatoes on a rack directly underneath.
Continue roasting, flipping the potatoes every 45 minutes
or so, until a knife or skewer inserted into the pork shows
very little resistance aside from the outer layer of skin,
about 2 hours longer.
- Increase the oven temperature to 500°F and continue
roasting until the pork skin is completely crisp and
blistered and the potatoes are crisp and golden, 20 to 30
minutes longer. Remove from the oven, tent with foil,
and allow to rest for at least 15 minutes. - With a serrated knife, slice the pork into 1-inch-thick
disks. Serve with the crisp potatoes. Porchetta can also be
served at room temperature.