Hedgehog Roasted Rosemary Potatoes

Name: Hedgehog Roasted Rosemary Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 lb baby potatoes; 2 tablespoon melted butter; 2 tablespoon olive oil; 1 ½ teaspoon dried rosemary; 1 teaspoon garlic powder; 1 teaspoon salt; pinch black pepper; 2 teaspoon chopped fresh rosemary; ½ teaspoon flaked sea salt

User Reviews

4.5

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6
Calories
136 kcal
Course
Side Dish
Cuisine
Australian

Hedgehog Roasted Rosemary Potatoes

Carmen Warren

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These Hedgehog Roasted Rosemary Potatoes are the most delicious and beautiful side dish. Crispy on the outside, buttery and soft inside and packed with rich rosemary flavours, they are a dinner time treat and would be perfect for any occasion.

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Ingredients

Servings

1 lb baby potatoes
2 tablespoon melted butter
2 tablespoon olive oil
1 ½ teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
pinch black pepper
2 teaspoon chopped fresh rosemary
½ teaspoon flaked sea salt

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Instructions

Preheat your oven to 200ºC/400°F .
Place a potato on the chopping board and lay a wooden spoon handle either side. Cut slices into the potato, using the spoon handles to stop the knife cutting all the way through.
Turn the potato and cut in the opposite direction to create the squares.
Repeat this cutting process with the remaining potatoes.
Mix the melted butter, olive oil, dried rosemary, garlic powder, salt and pepper together in a bowl. Stir to combine.
Add in the potatoes and stir until the potatoes are covered in the butter.
Tip the potatoes onto a lined baking tray and bake for 40 minutes until they are golden and crispy on the outside and tender within.
Sprinkle with the chopped fresh rosemary and sea salt flakes.