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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.

  • Servings: 4
Roasted Baby Potatoes with Cracklings and Chives

Source: Martha Stewart Living, October 2010


  • 1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold)
  • 2 tablespoons reserved skimmed pork fat (from Braised Pork Shoulder)
  • 1/2 cup shredded pork, heated (from Braised Pork Shoulder)
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch collard greens (stems removed)
  • 2 tablespoons water
  • Salt and pepper
  • Chives


  1. 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.

  2. 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.

  3. Transfer to a separate baking sheet. Roast until potatoes are tender and golden and skin pieces start to crisp, 25 to 30 minutes.

  4. 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.

  5. Transfer greens to a platter, and top with potatoes and cracklings. Drizzle with heated reserved jus, and garnish with chives.


Reviews (2)

  • gleng1 27 Mar, 2013

    Um... major error, or am I just thick? It appears that you use the pork fast twice. Separate baking sheet? For what? Never tells us. Mar-tha!

  • MixNixon 12 Dec, 2010

    This was yummy but, since we don't care for collards, I ised spinach and broccli rabe and added some flavor with rosemary.

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