Crispy Skin Potato Cake

• Maris Piper potatoes↗1.2kg kg
• butter↗50g g

  melted

• pork rind↗

  (from pork bacon, see recipe in “Good Pairings” section, right)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C fan/gas 8. Cut a circle of parchment paper to fit the bottom of a heat‑proof skillet 20‑23 cm in diameter. Using a mandoline or sharp knife, slice the potatoes as thinly as possible. Drizzle a little butter onto the paper at the bottom and carefully layer the potato slices, overlapping them, for the first layer. Then add another third of the remaining potatoes, season, drizzle a little more butter and repeat until all the potatoes are used.

2. 2

   Place the pork rind, skin side up, on the potatoes and bake for 1 hour 30 minutes, until the rind is crisp and the potatoes are truly crunchy and golden. Set the crisp rind aside, flip the potatoes onto a tray or board and serve the rind on top.