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Perfect Pork Roast & Golden Fried Potatoes by Chef Laura Sharrad


By Chef Laura Sharrad

We’re excited to have celebrity chef, author of My Italian Kitchen, TV personality and restaurant owner, Laura Sharrad, share some of her favourite recipes. Check out her mouthwatering Perfect Roast Pork & Golden Fried Potatoes.

The Perfect Roast Pork

Serves 8

Christmas Recipes from Chef Laura Sharrad the perfect pork roast


  • 1 x 8-point rack pork loin (bone in)
  • Sea salt flakes
  • Extra virgin olive oil


  1. Preheat your oven to 150°C.
  2. Use a sharp knife to deeply score the rind (do not cut all the way to the meat) and season generously with sea salt.
  3. Place the pork on a wire rack over a tray and slide into the oven, then cook for about 60–75 minutes, or until the internal temperature reaches 50°C.
  4. Take the pork out of the oven and pour off any accumulated fat.
  5. Turn the oven to grill on the highest setting and place the pork back in the oven to grill until the crackle is crispy. This will take about 5 minutes, but watch closely so it doesn’t burn.
  6. Remove the pork from the oven and place it on a carving board, then allow it to rest for 15 minutes.
  7. Carve into approximately 2cm-thick slices, then serve with gravy, jus or apple sauce.

Golden Fried Potatoes

Served 6

Christmas Recipes from Chef Laura Sharrad fried potatoes


  • 8 large potatoes (royal blue, kestrel or désirée)
  • Salt, for boiling water
  • ½ cup canola oil, for frying
  • 1 head garlic
  • 1 bunch rosemary
  • Sea salt flakes


  1. Chop potatoes into roughly 3 x 3cm chunks. Place them in a pot covered with cold, salted water and unpeeled garlic cloves from the entire head.
  2. Bring potatoes to a boil, watching closely until they are just tender, then drain, cool and separate garlic cloves.
  3. Meanwhile, heat your oil in a large, shallow frypan until about 180°C.
  4. Carefully place the potatoes in the hot oil and fry for about 15 minutes or until golden and crunchy.
  5. Add in the rosemary and garlic and fry for a final 5 minutes.
  6. Drain well and season with sea salt flakes.

Visit us at Early Settler

Visit us online or at your local Early Settler store to check out this season’s furniture and homewares range. And find more scrumptious appetiser, dinner, cocktail and dessert recipes for your summer entertaining.

Laura Sharrad
Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this now-25-year-old has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.
Instagram: @laurasharrad

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