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Roast pork leg with warm herbed potato salad

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A tender, succulent pork roast is the perfect Easter centrepiece. Try this recipe with a warm herbed potato salad for the ultimate main.

  • Serves6
  • Cook time1 hour 50 minutes
  • Prep time30 minutes, + 15 mins resting time
Roast pork leg with warm herbed potato salad


  • 2kg Coles Australian Pork Leg Roast Boneless
  • 1kg Mayan gold or kipfler potatoes, peeled, cut into 4cm pieces
  • 1/2 cup (125ml) extra virgin olive oil
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup (40g) finely chopped cornichons
  • 2 tbs finely chopped shallots
  • 1 tbs Dijon mustard
  • 1 tbs finely chopped dill
  • 1 tbs finely chopped garlic
  • 1 lemon, rind finely grated, juiced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in the centre of the oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (don’t cut through meat). Season pork generously with salt.
  2. Step 2

    Place the pork in a roasting pan. Roast for 1 hour 10 mins or until an instant-read thermometer inserted into the centre of the pork registers 50°C. Remove the pork from the pan and pour off accumulated fat from the pan.
  3. Step 3

    Increase the oven to 250°C (230°C fan-forced). Return the pork to the pan. Roast for 35-40 mins or until the skin is crisp and crackling and the internal temperature is 60°C. Transfer the pork to a carving board and set aside for 15 mins to rest.
  4. Step 4

    Meanwhile, place the potatoes in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer potatoes for 8-10 mins or until just tender. Drain and cool slightly.
  5. Step 5

    In a large bowl, combine oil, parsley, cornichons, shallots, mustard, dill, garlic, lemon rind and 2 tbs lemon juice. Add the potatoes. Toss to combine. Season.
  6. Step 6

    Using a serrated knife, cut the pork into 2cm-thick slices. Serve with the potato salad.

    How to roast pork

    For the perfect combo of tender, juicy meat and crunchy crackling, slow-roast the pork until almost cooked and the rind is dry, then finish at a high temperature to ‘puff’ the rind.