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Crackling potato cake

Crackling potato cake

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A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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
Nutrition: per serving
NutrientUnit
kcal429
fat26g
saturates11g
carbs37g
sugars2g
fibre4g
protein9g
salt0.2g
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Ingredients

  • 1.2kg Maris Piper potatoes
  • 50g butter , melted
  • pork skin (from the pork belly, see recipe in 'Goes well with', right)

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, February 2017

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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