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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