Crispy hedgehog spuds with sage

Crispy hedgehog spuds with sage

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

Serves 8
Give your roasties a crispy finish and prepare ahead of time for the ultimate of ease

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal251
  • fat9g
  • saturates3g
  • carbs41g
  • sugars3g
  • fibre3g
  • protein4g
  • salt0.07g
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Ingredients

  • 2kg small potato, such as Charlotte, scrubbed
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • handful sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 6 tbsp duck fat or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Heat oven to 200C/180C fan/gas 6. Make 3-4 deep slashes length- and widthways in each potato, to make a criss-cross pattern. Sprinkle over a little sea salt and insert a sage leaf into slits of each hedgehog. Put in a roasting tin, add the fat or oil and roast for 45 mins. You can do this up to a day ahead; keep in fridge until ready to cook. Increase oven to 220C/200C fan/gas 7. Roast for 30 mins until crisp and golden.

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Comments (1)

PurpleBee's picture
5

A really different and yummy way to make roast potatoes. Even my herb-hating husband loved them!

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