Name: Porchetta With Roasted Potatoes
Cook time: 30 minutes
Total time: 4 1/2 hours
Yield: 10–12 servings
Ingredients: 1 tablespoon plus 1 1/2 teaspoons fennel seeds; 6 garlic cloves, finely chopped; 1/2 cup roughly chopped fennel fronds (from one bulb); 1 tablespoon plus 1 1/2 teaspoons kosher salt, plus more for seasoning; 1 1/2 teaspoons freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 5 1/2 pounds pork belly with skin attached; 3 1/2 pounds boneless pork loin with fat cap; 3 pounds fingerling potatoes; 1 large rosemary sprig; Butcher's twine, large roasting pan

Porchetta on a dark platter with slices at the end and small roasted potatoes.

Photo by Chelsea Kyle, Food Styling by Grace Parisi, Prop Styling by Alex Brannian

When it comes to a special-occasion main course, it doesn't get more timeless or show-stopping than porchetta.

Recipe notes

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