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Crispy hedgehog spuds with sage

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

  • Prep: 20 mins
    Cook: 1 hrs 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 251
  • Carbohydrates 41
  • Saturated Fat 3
  • Sugar 3
  • Protein 4
  • Fat 9
  • Fibre 3
  • Salt 0.07

Nutrition per serving

  • Calories 251
  • Carbohydrates 41
  • Saturated Fat 3
  • Sugar 3
  • Protein 4
  • Fat 9
  • Fibre 3
  • Salt 0.07

Ingredients

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

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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