Tasty

Hedgehog Potatoes

First appeared in Grainews on 14 July 2020

This is one of those deceptive dishes that elevate its few ingredients. It’s also good for practicing your knife skills. Choose uniform oval potatoes – yellow-fleshed are best – of similar size. Make extra! These reheat well, uncovered, in a medium-hot oven.

Hedgehog spud

Serves 6

6

potatoes

2

heads of garlic, peeled and thinly sliced

olive oil

salt and pepper to taste

chopped chives for garnish

sour cream for garnish

Directions

Set the oven at 350 F. Line a baking sheet with parchment paper. Cut off a thin slice of each potato to make a flat surface. Set the potato on its flat side and use a large sharp knife to make parallel cuts across the potato at regular intervals. Do not cut all the way through. Insert a garlic slice into each cut. Repeat with the rest of the potatoes. Transfer the potatoes to the baking sheet. Drizzle with oil, then season with salt and pepper. Bake for an hour, more if needed, basting at intervals. Serve with garnishes.
spuds & barn

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