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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

  • Prep: 20 mins
    Cook: 1 hrs 30 mins
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 429
  • Carbohydrates 37
  • Saturated Fat 11
  • Sugar 2
  • Protein 9
  • Fat 26
  • Fibre 4
  • Salt 0.2

Nutrition per serving

  • Calories 429
  • Carbohydrates 37
  • Saturated Fat 11
  • Sugar 2
  • Protein 9
  • Fat 26
  • Fibre 4
  • Salt 0.2

Ingredients

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