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
Source: Martha Stewart Living, October 2010
- 1 1/2 pounds baby potatoes, halved (such as fingerling or Yukon Gold)
- 2 tablespoons plus 1 tablespoon reserved skimmed pork fat, room-temperature (from Braised Pork Shoulder)
- 1/2 cup shredded pork, heated (from Braised Pork Shoulder)
- Skin, heated (from Braised Pork Shoulder)
- Jus (from Braised Pork Shoulder)
- 1 tablespoon extra-virgin olive oil
- 1 bunch collard greens (stems removed)
- 2 tablespoons water
- Coarse salt and freshly ground pepper
- Chives, for garnish
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.