Crackling potato cake
Contains pork – recipe is for non-Muslims only
Transform the humble potato cake into something dinner party perfect with layered potato and crispy pork skin for extra crunch – a good budget choice
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Prep:20 mins
Cook:1 hrs 30 mins
- Serves 6
- More effort
Nutrition per serving
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kcal 429
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fat 26g
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saturates 11g
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carbs 37g
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sugars 2g
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fibre 4g
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protein 9g
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salt 0.2g
Ingredients
- 1.2kg Maris Piper potatoes
- 50g butter, melted
- pork skin (from the pork belly, see recipe in 'Goes well with', right)
Method
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.
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.
