This style of potato is often referred to as hedgehog potatoes, or hasselback and would work perfectly with the Charlotte variety in this week’s VegBoxes. It’s an attractive way to present the humble spud and the extra surface area created by the cutting process means there’s more to crisp up in the oven. This recipe comes from the veg-loving Bounty Hunter and has been inspired by Heidi Swanson’s first cookbook, Super Natural Cooking. These are served with a delicious yoghurt and herb dip but hedgehog potatoes could be served alongside a hearty veg stew or a meat dish.
Ingredients:
For the Potatoes:
- 1 pound new potatoes, about 1 1/2 dozen small potatoes
- 1 tbsp olive oil
- 1 tsp herbes de Provence or other spice/herbs of choice
- Good pinch of salt
- Few grinds of fresh cracked black pepper
For the Herbed Yogurt Dip:
- 1 cup plain yogurt
- 1 small clove garlic, crushed or finely minced
- 2 tbsp finely chopped fresh mint
- 2 tbsp finely chopped fresh coriander
- 1 tbsp fresh lemon juice (a good squeeze)
- Pinch of salt
- Fresh ground black pepper
Directions:
Preheat the oven to 350F. Place a potato into the bowl of a wooden spoon and cut thin crosswise slices, about 12 – 15 slices per potato. The spoon will allow you to cut most of the way through the potato but prevent you from cutting right through as you want them to remain intact. Repeat with the remaining potatoes. Toss the cut potatoes with olive oil, herbes de Provence, a good pinch of salt and fresh cracked pepper. Place on a cookie sheet or in a baking dish and bake until the potatoes are golden brown and fanned out, about 45 – 50 minutes, turn them once or twice during cooking.
While the potatoes are cooking, place the yogurt in a cheese cloth-lined sieve over a bowl or in a coffee filter lined with a paper filter set over a coffee mug and let it drain for a half hour or so. This is an optional step but gives you a nice thick and rich yogurt that is perfect for dipping. Transfer the yogurt to a bowl and combine with garlic, fresh herbs, lemon juice, salt, and pepper. Stir to combine and adjust seasoning if necessary.
Serve the warm potatoes along side a bowl of the herbed yogurt.