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Roasted Baby Potatoes with Cracklings and Chives

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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.

Source: Martha Stewart Living, October 2010
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How would you rate this recipe?
  • 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!
    Reply
  • 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.
    Reply

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