Roasted Goat with Potatoes and Onion
Ingredients
- 3 1⁄2 lb. bone-in goat leg and ribs, cut into large (3-inch) pieces by a butcher
- 1 1⁄4 tsp. kosher salt, or more as needed
- 1⁄4 tsp. freshly ground black pepper
- 1⁄2 cup extra-virgin olive oil, divided
- 2 3⁄4 lb. russet potatoes, peeled and cut into large chunks
- 1⁄2 large onion (7 oz.), thinly sliced (2 cups)
- 5 garlic cloves, peeled
- 2-3 tbsp. chopped sage leaves
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