Crackling potato cake
- Barney Desmazery
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Serves 6
More effort
Prep: 20 mins
Cook: 1 hr and 30 mins
A star rating of 3.8 out of 5.8 ratingsRate
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Transform the humble potato cake into something dinner party perfect with layered potato and crispy pork skin for extra crunch - a good budget choice
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1.2kg Maris Piper potatoes
-
50g butter
melted
-
pork skin
(from the pork belly, see recipe in 'Goes well with', right)
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Nutrition: per serving
- kcal429
- fat26g
- saturates11g
- carbs37g
- sugars2g
- fibre4g
- protein9g
- salt0.2g
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Method
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step 1
Heat oven to 220C/200C fan/gas 8. Cut a circle of baking parchment to fit the base of a 20-23cm ovenproof frying pan. Using a mandolin or sharp knife, slice the potatoes as thinly as possible. Pour a little of the butter over the parchment on the base and neatly overlap slices of the potato on the first layer. Then pile on one-third of the remaining potatoes, season, drizzle with a little butter and repeat until all the potatoes are used.
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step 2
Put the pork skin, skin-side up, on top of the potatoes and roast everything for 1 hr 30 mins until the crackling is crispy and the potatoes are really crisp and golden. Set the crackling aside, turn the potatoes out onto a tray or board and serve the crackling on top.
Recipe from Good Food magazine, February 2017
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A star rating of 3.8 out of 5.8 ratings
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