Hedgehog Sage Roasties

Name: Hedgehog Sage Roasties
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 2 kg small, even-sized salad potatoes, baby new or Charlotte are ideal; Handful small sage leaves, halved if large; 50 mL olive oil

A little twist on the classic roasties. These potatoes are crispy on the outside, buttery-soft on the inside and incredibly moreish!

By The GH Kitchen TeamPublished: 09 November 2023

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You can, of course, peel the potatoes before slicing, but we found they looked nicer (as well as being more nutritious) with their skins on – plus it will save time on the day, too.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Cal/Serv:

260

Ingredients

2 kg small, even-sized salad potatoes, baby new or Charlotte are ideal
Handful small sage leaves, halved if large
50 ml olive oil

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Working 1 potato at a time, slice a deep cut lengthways, and 3-4 cuts widthways (making sure not to cut all the way through). Press a sage leaf (or 1⁄2 if large) into the lengthways cut – we found this easiest by squeezing the ends of the potato towards each other to open the lengthways cut and using the blunt edge of a cutlery knife to press in the sage leaf.
2. Step 2Pour the oil into a large roasting tin that will hold the potatoes in a single layer. Heat in the oven for 15min.
3. Step 3Carefully add the potatoes to the hot oil and turn to coat. Season and roast for 1hr, basting and turning occasionally, or until crisp and tender. Transfer to a warmed serving dish, season and serve.

GET AHEAD
Prepare to end of step 1 up to a few hr ahead. Put into a bowl, cover and chill. Complete recipe to serve.

PER SERVING:

Calories: 260
Protein: 5g
Fat: 5g
Saturates: 1g
Carbs: 48g
Sugars: 2g
Fibre: 5g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time