Roasted Rack of Pork with Caramelized Potatoes and Onions

• 1/2 cup extra-virgin olive oil
• 6 garlic cloves, minced
• 1 tablespoon butter, melted
• 1 tablespoon minced fresh sage
• 2 teaspoons minced fresh rosemary
• 1 4-pound Pork Rack, frenched or center-cut bone-in pork loin (rib) roast
• Salt and Pepper, to taste

4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces
6 large Shallots, peeled, cut into quarters

Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.

Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork, add shallots. Toss potatoes and shallots with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.

Place pork in center of large platter. Surround with potato mixture. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.