No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 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. Step 5

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

Source
Martha Stewart Living, October 2010

advertisement

advertisement

Reviews (2)

  • 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!

  • 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.