“Hedgehog” Potatoes, or if you’re in Texas, “Armadillo” Potatoes

December 3, 2009 at 12:56 pm Leave a comment

Up close and personal with one of these cute little darlings

Occasionally, I’d like to recommend some recipes that I find in my travels.  Sometimes you just need to share the love!  This is a great little recipe I came across a while back.  Take away a little of the perfectionistic fussiness, and the bay leaves (I’m not going to spend my time crumbling them up and trying to insert the little shards every which way.  Are you?  I’m sure it’s lovely, but simple is good, too!) and you’ve got quite the winning side dish.

You know those adorable little potatoes? Fingerlings, new baby reds, baby Yukon golds, those intriguing mixed bags with the purple baby potatoes?  Don’t you want something fun to do with those? This is really easy, but it looks über fancy.  I did these as a side with the Thanksgiving turkey this year and illicited ooohs and aaahs.  They’re just as great on a weeknight with eggs and salad, though.  They look kind of like little hedgehogs.  But I was thinking about my in-laws in Texas and kept calling them armadillos.  Call them what you will, they’re great.  Roasted deliciousness with a little hint of crispiness around the edges.

This will take a little over an hour — but fear not, most of that time is passive.  Things getting yummy in the oven while you watch some tv, walk your dog, pet your cat, or run around naked, whatever it is that you do while dinner is cooking.  You’ll only be investing about 10 to 15 minutes here.

Preheat your oven to 375°F.

All you need is to take one of these potatoes (washed, naturally) and sit it atop a tablespoon.  Take your knife, and put one slice down the middle.  The spoon will stop you from going all the way through.  Genius, right?  Then slice all the way to the end every 1/4 inch or so. to make little slits.  Turn the potato around so that the sliced side faces the handle and slice the rest of the potato.  If this sounds time consuming, keep in mind that these are little potatoes.  And you won’t have to peel them, boil them, etc.  It’s a small price to pay for something this cute.  And it really doesn’t take much time at all.

Repeat the process for however many you will want to serve.  I did about 7 for two people, but you may want more than that if you’re ready to dig into some serious potato love.

Now, take a rimmed baking sheet and oil it.  Spray it, or just rub a little oil on the pan so these babies don’t stick.

Put your potatoes on the pan, cut side up.  Gently pull apart the little slits and sprinkle with a little fresh or dried thyme (rosemary would be fabulous here too!), a little bit of salt and a little bit of pepper.  Don’t drive yourself nuts trying to get into every nook and cranny.  It ain’t gonna happen unless you have more patience than a saint.  Just try to spread the herb love around a little bit.

Stick your pan into your oven.  These’ll take about 50 minutes to an hour.  You want to make sure they’re nice and done — no al dente potatoes here.  You want them tender and to have that nice fluffy-ish quality to them.

Serve! Eet Smakelijk!

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Entry filed under: Eggs, Under, Vegetables, Vegetarian.

Perfect late autumn evening light Winter arrives

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