Roasted Leg of Pork in a Portuguese Marinade with Potatoes Serves 6 Marinade/ brine time 4 hours and up to overnight Cook time 2-1/2- 3 hours For the roast: 1,500-1,700 kilograms boneless leg of pork, preferably brined for 15 minutes 1,500 kilograms of white baking potatoes, peeled, quartered, and kept completely covered by cold water, to prevent browning, until ready to use. 250 ml. Dry white wine 60 ml. Extra virgin olive oil 1 tbsp. Course sea salt 1 Sprig of fresh rosemar