Okay, I’m finally back with the recipe for the gorgeous potatoes that were peeking out behind the lamburgers last week. Hedgehog potatoes have been popping up on food blogs all over, so it was really only a matter of time before I hopped on the bandwagon, too. They are so elegant looking, with the thin slices of potato fanning out just a tad, allowing the taters to crisp just a little while roasting. I packed a little extra flavor into my hedgehogs, by tossing the sliced garlic with chipotle puree, and then sliding in the slivers of spicy garlic between each leaf of the potato. These are pretty simple to make, and we loved the extra kick of the chipotle on the roasted potatoes. Mark declared that I could make these potatoes anytime, so I think they were a success!
a few smallish roasting potatoes (I like Nichol’s Farm’s German Butterball potatoes)
4 cloves of garlic, sliced
1 1/2 T chipotle puree
1 tsp olive oil
1/2 tsp kosher salt
- Preheat the oven to 400 degrees. Combine the sliced garlic, oil, salt and chipotle puree in a small bowl and stir to coat the garlic. Scrub the potatoes and then dry them with a towel. With a paring knife, slice the potatoes all the way across and about 3/4 of the way through the potato, every 1/4 inch – you want the potatoes to hold together. When the potatoes are all sliced, slip a chipotle covered sliver of garlic between each leaf of the potatoes, so that the flavor can infuse the potatoes as they roast. If you have any leftover garlic or puree, rub it on the outside of the potatoes. Sprinkle the tops of the potatoes with a bit more kosher salt before you pop them in the oven.
- Place the sliced and stuffed potatoes in a baking dish and cover with foil. Roast covered for 30 minutes. Then remove the foil, and roast for another 30-40 minutes, until the potatoes are cooked through, and beginning to brown just a bit. Serve, and watch them disappear!