ROASTED BABY POTATOES WITH CRACKLINGS AND CHIVES
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy outside. Adding greens elevates this side dish to entree.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss together halved baby potatoes and room-temperature reserved skimmed pork fat. Season with coarse salt and freshly ground pepper.
- Transfer to a rimmed baking sheet. Cut reserved skin into 1-inch pieces, and toss with room-temperature reserved skimmed pork fat and heated reserved shredded pork.
- Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.
- Meanwhile, heat extra-virgin olive oil in a skillet over medium heat. Add collard greens and water. Season with salt and pepper. Cook until wilted, about 7 minutes.
- Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.
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Alan Guzman
[email protected]These potatoes were easy to make and turned out delicious! I will definitely be making them again.
najmut khan
[email protected]I made these potatoes for a party and they were a huge hit! Everyone loved the crispy texture and the flavorful cracklings.
Sondos Ben
[email protected]These potatoes were the perfect side dish for my roast chicken. They were crispy and flavorful, and the cracklings added a nice touch.
Chandana kalum Perera
[email protected]I used a mix of different herbs in place of the chives, and it turned out great! This recipe is very versatile.
Raja Alii
[email protected]I'm not a big fan of cracklings, so I omitted them from the recipe. The potatoes were still delicious!
Muhamed Shafeekh
[email protected]The potatoes were good, but the cracklings were a bit too salty for me. I would recommend using less salt next time.
Jimmy Clark
[email protected]These potatoes were a bit too crispy for my taste, but they were still flavorful. I would recommend reducing the cooking time by a few minutes.
Josh Rerri
[email protected]I followed the recipe exactly and the potatoes turned out great! They were crispy on the outside and fluffy on the inside. The cracklings were a nice touch.
J Bond
[email protected]These potatoes were so good! I loved the crispy texture and the flavorful cracklings. I will definitely be making this again.
Sabrina Powell
[email protected]I've made this recipe several times now, and it's always a hit. The potatoes are always crispy and flavorful, and the cracklings are the perfect finishing touch.
Adhil Khan
[email protected]This recipe is a keeper! The potatoes were crispy on the outside and fluffy on the inside. The cracklings were a great addition, and the chives gave it a nice pop of flavor.
Jaxon Steel
[email protected]These potatoes were amazing! I used a mix of baby potatoes and fingerling potatoes, and they all turned out perfectly. The cracklings were so crispy and flavorful.
Canab Cabdi
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The potatoes are always crispy and flavorful, and the cracklings add a nice crunch.
Jaidan Carpenter
[email protected]Followed the recipe exactly and the potatoes turned out perfectly. Crispy on the outside, fluffy on the inside, and so flavorful. The cracklings were a nice touch.
Cliffy yana
[email protected]These baby potatoes were a hit at my dinner party! The cracklings added a nice salty and crispy texture, and the chives gave it a fresh, herby flavor. I will definitely be making this again.