Accordion potatoes with smoked pork belly

Name: Accordion potatoes with smoked pork belly
Ingredients: 1 kg potatoes; 250 g smoked pork belly; 2 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Accordion potatoes with smoked pork belly by Vasilica K. - Recipia

Accordion potatoes with smoked pork belly bake in the oven for about 50 minutes, with slices of pork belly tucked into cuts that stop short of the base. The potatoes turn tender inside and the edges brown, with the pork belly browning between the slices. I serve them with a crisp-leaf salad while they’re still hot. Preparation: 20 minutes. Cooking: 50 minutes. Total time: 70 minutes. Servings: 4. About 440 kcal and 13 g protein per serving.

Ingredients

1 kg potatoes
250 g smoked pork belly
2 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel the potatoes and rinse them. Cut close-set slices into each potato, without cutting all the way through to the base. 2. Cut the smoked pork belly into thin slices and tuck one slice into each cut in every potato. Sprinkle with 1 teaspoon salt and 1/2 teaspoon ground pepper. 3. Preheat the oven to 200°C. Pour 2 tablespoons oil into a baking tray and arrange the potatoes in it. 4. Bake for about 50 minutes, until a fork slides easily into the potatoes and the pork belly is browned. For softer potatoes, cover the tray with aluminum foil and remove it 10 minutes before the end of baking.

Notes

Firm potatoes of a similar size cook more evenly; very large ones may still be firm in the center by the time the edges have browned. If they’re small, check them near the end, as they soften faster. Thin slices of smoked pork belly slip more easily into the cuts and brown without sticking out too far from the potatoes. Smoked pork belly can be salty, so add the salt sparingly and adjust at the table. The foil keeps them softer, while baking without it gives the surface more color. Put the tray in the oven about 70 minutes before serving, allowing time to peel the potatoes too. A green salad with a little vinegar goes well with them and balances the richness of the pork belly. Store any leftovers in a closed container in the fridge for up to 3 days; reheat a serving in the oven so it gets a little of its browning back.