Crackling potato cake

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Transform the humble potato cake into something dinner party perfect with layered potato and crispy pork skin for extra crunch Рa good budget choice

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.

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