Hedgehog Potatoes with Herbed Yogurt Dip

Posted on 31 January 2012 | 3 comments | share this


We are heading towards the light, slowly. But it is still cold and dark and as a result I have been eating every manner of soup, stew, curry and slow cooked dish imaginable. Root veggies and potatoes have been making a regular appearance at the dinner table too. It seems we all need a little extra starch in the winter to keep warm during these cold, dark months. This recipe is so simple to make and I have yet to meet anyone who doesn’t like potatoes, especially cute little crispy ones like these. This style of preparing potatoes is often called hedgehog or hasselback. They are lovingly referred to as Hasselhoff potatoes in our house. Call them what you like but there is no arguing that they are super delicious.

Hedgehog potatoes are best made with new (little) potatoes. I used a variety of fingerling, I believe it is a French variety called La Ratte from Helmers Organics in Pemberton, BC. The Helmers are famous for their beautiful potatoes and grow over 16 varieties of spuds. Use whatever variety you like. A combination of different colours and varieties is always nice.

The only trick to making these potatoes is cutting them. It works best to place a potato on a wooden spoon and cut thin crosswise slices all the way along. You only want to cut about 80% of the way through so the potatoes remain intact. The spoon prevents cutting right through and speeds up the process unless you are super skilled with a knife. As the potatoes cook they start to fan open and get crispy.

I tossed the potatoes with herbes de Provence from Organic Fair which turned out beautifully but you can use whatever spices or herbs you like.

The yogurt dip is a nice fresh accompaniment to the potatoes. I used mint and cilantro this time around but chives, parsley, savoury and dill are also great choices. These potatoes are a great snack all on their own or are lovely served alongside grilled meats, fish, veggies or with your morning eggs.


Hedgehog potatoes are great all year round but seem especially satisfying in the cold dark months of winter.

Happy cooking!

Hedgehog Potatoes with Herbed Yogurt Dip

This style of potato is referred to as hedgehog or hasselback. I have seen recipes for these potatoes in various places over the years but this version was inspired by a recipe in Heidi Swanson’s first cookbook Super Natural Cooking. I like making these with new potatoes, any variety or colour will work. I tend to prefer the waxier varieties like the fingerlings. Chives, parsley, dill and savoury are also tasty choices for the yogurt dip.

Serves 4

1 pound new potatoes, about 1 1/2 dozen small potatoes

1 Tbsp olive oil

1 tsp herbes de Provence or other spice/herbs of choice

Good pinch of salt

Few grinds of fresh cracked black pepper

Herbed Yogurt Dip

1 cup plain yogurt

1 small clove garlic, crushed or finely minced

2 Tbsp finely chopped fresh mint

2 Tbsp finely chopped fresh cilantro

1 Tbsp fresh lemon juice (a good squeeze)

Pinch of salt

Fresh ground black pepper

Preheat the oven to 350F. Place a potato into the bowl of a wooden spoon and cut thin crosswise slices, about 12 – 15 slices per potato. The spoon will allow you to cut most of the way through the potato but prevent you from cutting right through as you want them to remain intact. Repeat with the remaining potatoes. Toss the cut potatoes with olive oil, herbes de Provence, a good pinch of salt and fresh cracked pepper. Place on a cookie sheet or in a baking dish and bake until the potatoes are golden brown and fanned out, about 45 – 50 minutes, turn them once or twice during cooking.

While the potatoes are cooking, place the yogurt in a cheese cloth-lined sieve over a bowl or in a coffee filter lined with a paper filter set over a coffee mug and let it drain for a half hour or so. This is an optional step but gives you a nice thick and rich yogurt that is perfect for dipping. Transfer the yogurt to a bowl and combine with garlic, fresh herbs, lemon juice, salt, and pepper. Stir to combine and adjust seasoning if necessary.

Serve the warm potatoes along side a bowl of the herbed yogurt.


Comments

  • Hey Melissa,
    think of you often, these look delicious!! I bought some really nice littel potatoes from BC at Capers last week (maybe from the farm you mentioned) and made thick slices with olive oil and garlic and a mish mash of spices. They were so yummy – but I really think it was the potatoes – they were a really deep gold colour with a delicious buttery texture – Hope you are well – lots of love
    Caleigh

  • Hi Caleigh- nice to hear from you. Yes, I love the really yellow fleshed ones, so buttery. Glad to hear you are still having fun in the kitchen, would love to cook together sometime.

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