HEDGEHOG POTATOS - LATIMES
Number Of Ingredients 6
Steps:
- Total time: 1 hour, 15 minutes Servings: 6 to 8 1. Heat 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. 2. Drizzle 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. 3. Place 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.) 4. To 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. Each of 8 servings: 312 calories; 5 grams protein; 44 grams carbohydrates; 5 grams fiber; 14 grams fat; 2 grams saturated fat; 0 cholesterol; 239 mg. sodium.
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