Crispy Smashed Potatoes with Stegt Flæsk Crumble and Parsley Cream

Method

1. Put the potatoes, skin on, in a 18 cm pot, cover with cold water and add half the salt. Bring to a boil on high heat, lower to medium heat and simmer for 18 min, until completely tender when pierced with a knife.

   Add in this stepBaby potatoes 500 gSalt 0.6 tsp

   high heat→medium heat

2. Preheat the oven to 230 °C. Drain the potatoes and let them steam dry for 5 minutes. Brush 1 tray with part of the oil, spread the potatoes out with space between them, and press each one with the bottom of a glass until about 1.5 cm thick: cracked, but still in one piece.

   Add in this stepVegetable oil 1 tbsp

   oven

3. Brush the tops with the rest of the oil, sprinkle with the remaining salt and the pepper and roast in the oven for 25 min, until the edges are deep golden and crunchy. There is no need to turn them.

   Add in this stepVegetable oil 1½ tbspSalt 0.6 tspGround black pepper ¼ tsp

   oven

4. Meanwhile, cut the pork belly into 5 mm dice and put it in a cold, dry frying pan. Cook on medium heat for 10 min, stirring often, until the fat has melted out and the pieces are golden and crunchy like croutons. Lift them onto paper towels with a slotted spoon.

   Add in this stepPork belly 200 g

   medium heat

5. Chop the parsley very finely and stir it into the sour cream with the lemon juice and a little grated zest. It should be thick enough to sit on a potato without running.

   Add in this stepFresh parsley 20 gSour cream 120 gLemon (juice and zest) ¼

6. Pile the potatoes on a platter, put a spoonful of parsley cream on each and scatter over the pork crumble, finely diced pickled beetroot and snipped chives. Serve hot.

   Add in this stepPickled beetroot 60 gChives 5 g