Ingredients

Method

• 800 g medium potatoes
• 4 T olive oil
• sea salt, to taste
• 200 g pork skin, scored and chopped into small pieces

Method

Ingredients

1. Preheat the oven to 200°C. Peel the potatoes and slice very thinly (about 2–3 mm thick). Toss the potato slices in the olive oil and 2 t sea salt until evenly coated.

2. Arrange the potatoes in a greased skillet. Scatter the pork skin evenly over the top.

3. Roast for 35-45 minutes, or until the potatoes are tender and the pork skin has rendered its fat, crisped up, and turned golden brown. Gently shake the skillet halfway through to redistribute the
fat and ensure even crisping. Remove from the oven and sprinkle with more salt if necessary. Serve immediately.

Find more potatoes recipes here

Productions: Abigail Donnelly 

Photographer: Jan Ras 

Food Assistants: Bianca Jones and Kate Ferreira