Crispy hedgehog spuds with sage

Crispy hedgehog spuds with sage

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
251
protein
4g
carbs
41g
fat
9g
saturates
3g
fibre
3g
sugar
3g
salt
0.07g

Ingredients

  • 2kg small potatoes, such as Charlotte, scrubbed
  • handful sage leaves
  • 6 tbsp duck fat or sunflower oil

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Method

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.

Recipe from Good Food magazine, December 2011

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