1. Preheat oven to 450º
2. In a food processor or blender, combine rosemary leaves, garlic, oil vinegar, salt and pepper.
Pulse to make a coarse, wet paste, scraping down the bowl as necessary.
3. Spread ¾ of the paste on all sides of the roast. Place roast, fat side up in shallow roasting pan.
Large enough to hold roast with 3 inches of room around all sides. Roast 15 minutes.
4. Meanwhile in a large bowl, combine potatoes and remaining paste.
5. Reduce oven to 350º, add potato mixture to pan, arranging potatoes around roast.
Continue roasting 40-45 minutes, tossing potatoes halfway through or until internal temperature
of roast reaches 245º and potatoes are tender.