Slice the potatoes without peeling them and using a mandolin to have regular portions. Leave the potatoes to soak in fresh water for 30 minutes, then drain and dry them well by patting them dry on both sides. Season them with a mixture made from part of the oils, minced rosemary, minced garlic, salt and pepper.
Like a crown
Place the Coppa roll in the center of a baking dish and, all around, arrange the potatoes like a crown. Drizzle with the remaining oil.
Cook the roast
Cook the roast and potatoes in a preheated static oven at 180°C for about 55 minutes. Ready!
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