Wednesday, November 11, 2009

Hedgehog Potatoes

Sunday my youngest children ran into the kitchen ravenous, saw these sitting on the counter and shouted, 'Those look like hedgehogs!' Kids do love these potatoes, but so do adults. The many thin slices roast up with crispy edges, while the interior remains ever so soft. A spray of sea salt chards adds an additional layer of crunch.
These are great to serve at a dinner party or buffet. You can utilize any size spud.

Peel potatoes, then settle securely onto a cutting board. With a good, sharp knife make thin slices 3/4 of the way through potato, from one end to the other (so it looks almost like a Slinky toy). Slather with oil (I like olive, but vegetable oil works, too) and scatter some sea salt over the poatatoes. Roast at 350 to 400 until nicely crisp and golden (likely to take about 30-45 minutes, depending on how many potatoes you are roasting, the size of the spuds and if you have convection or not).
Serve immediately.

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