Rudolph Hedgehog Hasselbacks!
Prep Time:10 Mins, Cook Time: 1 Hour, Total Time: 1 Hour, 10 Mins
December 21, 2013
Rudolph Potatoes are a maincrop potato with distinctively vibrant red skin and a contrasting snowy white flesh. Naturally sweet in flavour with a smooth and creamy texture. They also happen to be good all rounders in the kitchen, as the site says they’re “equally good baked, mashed or, roasted”. And obviously pretty festive in name and colour!
So what to make with my Rudolphs? As it happened I’ve been meaning to try out Hasselback Potatoes for ages now. They evoke happy memories of my Dad baking them as part of a sunday lunch when I was wee nipper, always to my utter delight!. I’m sure we used to call them Hedgehog Potatoes. So I thought it would be lovely to make them for my kids too, who I have to say were suitably impressed. They loved peeling back the individual layers and eating them like fat crisps, and made potato eating a good deal more fun than boring ol’ mash or roasties, which I do tend to over-make.
Hasselback potatoes might look fiddly but they’re actually a bit of a cinch to make. Simply a series of fine slices through the flesh (using a wooden spoon to rest them on which helps ensure you don’t slice all the way through), a basting in butter and popping in the oven to roast for an hour (size depending). I generally leave the skin on my potatoes, even when mashing and roasting, and so I did for these too with the added bonus of a lovely crispy (nutrient dense) red skin to crunch on.
I’m reckoning these would make a fun alternative to roasties with your christmas dinner too. Please do look out for more Rudolph recipes over the festive period, I’ve a couple more ideas up my sleeve which I’m very excited to be trying out soon.
As these would be fun to serve at a party I’m entering the post to Four Seasons Food, co-hosted by myself and this month by Anneli over at Delicieux where the theme so happens to be Party Food. And being a fun eat for the little folk to Family Foodies, a challange hosted this month my myself and co-hosted by Vanesther at Bangers & Mash. Unsurprisingly it’s all about Kids Christmas for December. As if we could do anything else!
Disclosure: I was sent a complimentary Roasting Pack from Rudolph Potatoes to try out. No money exchanged hands and I was not expected to write a positive view, all opinions are my own.
Potatoes, even better if you leave the skin on where a good deal of the nutrients can be found
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Sunday Lunches, Special Meals, Weekend Slowies, Christmas Dinner
I like to leave the well-scrubbed skins on my potatoes, but do peel if you prefer
A small baking tray, a pastry brush
Rudolph Hedgehog Hasselbacks!
Ingredients Prep Time:10 Mins, Cook Time: 1 Hour, Total Time: 1 Hour, 10 Mins
For 4 people:
4 – 6 medium sized Rudlolph or other potatoes, well scrubbed if leaving upeeled
1 tablespoon butter
salt and pepper
1) Preheat your oven to 200ºc/180ºc fan/Gas Mark 6
2) Place each potato in the spoon of a wooden spoon and carefully and fairly finely slice through until almost reaching the bottom (the spoon should prevent you slicing all the way through). Slice each in the same way
3) Melt the butter and stir in a pinch of salt and pepper
4) Brush the butter all over the surface of each potato and down each of the cut slices
5) Place in the hot oven for 1 Hour, removing and basting once or twice during the cooking time. They’ll naturally fan out during baking