+
4 (6)

Sides

Roast hedgehog potatoes

Roast hedgehog potatoes
Robert Gauthier / Los Angeles Times

I've long been planning a dream Christmas brunch. Our family of adventurous eaters has roots in five countries -- England, France, Russia, Canada and the United States -- and the ideal menu would have to please them all. Add to ... Read more

Total time: 1 hour, 15 minutes | Serves 6 to 8
  • 20 to 24 egg-sized potatoes (about 4 to 5 pounds)
  • 8 to 10 dried bay leaves, broken into large pieces
  • Large bunch fresh thyme
  • 1/2 cup fat such as olive oil, butter or pan drippings
  • Salt
  • Freshly ground black pepper

Step 1Heat the oven to 375 degrees. Prepare the potatoes: Place a potato in a tablespoon and cut it into one-fourth-inch slices joined at the base (the spoon will prevent the knife from slicing all the way through). Open the slices just slightly and place a piece of bay leaf and a sprig of thyme inside the potato. Repeat with the remaining potatoes and place them in a roasting pan just large enough to hold them.

Step 2Drizzle the fat over the potatoes and season them with three-fourths teaspoon of salt and one-fourth teaspoon of pepper, or to taste. Place the pan on the stove top on medium-high heat and cook just until the fat begins to bubble, 2 to 3 minutes.

Step 3Place the pan in the oven and roast the potatoes, basting them occasionally with the fat, until browned and crisp, 45 minutes to 1 hour. (The recipe can be prepared up to this point one day ahead; cool the potatoes slightly, then cover and refrigerate them overnight.)

Step 4To reheat the potatoes, warm in the roasting pan briefly on the stove top over medium-high heat, about 2 to 3 minutes, then transfer to a 375-degree oven for 15 to 20 minutes until thoroughly warmed.

Note: These small potatoes are sliced crosswise like hard-boiled eggs, but without quite cutting them apart, so they fan out in a hot oven. Any egg-sized potato will do. For fat you can choose olive oil, butter or leftover drippings from a previous roast, if you have them.

HAVE YOU TRIED


Buffalo Cambozola burger
Buffalo Cambozola burger

Cucina Rustica's chocolate trio torte
Cucina Rustica's chocolate trio torte

Pumpkin lasagna
Pumpkin lasagna

Wizard's Barbecue (Shinsullo or Jungol)
Wizard's Barbecue (Shinsullo or Jungol)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Celery root and parsnip gratin
Crespelles with prosciutto and zucchini
Potato gratin forestiere
Risotto With Asparagus