Crackling potato cake

Crackling potato cake

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Prep: 20 mins Cook: 1 hr, 30 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal429
  • fat26g
  • saturates11g
  • carbs37g
  • sugars2g
  • fibre4g
  • protein9g
  • salt0.2g
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Ingredients

  • 1.2kg Maris Piper potatoes
  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pork skin (from the pork belly, see recipe in 'Goes well with', right)

Method

  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.

  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.

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