You can literally add anything to them, you can make them as healthy or as un-healthy as you like. I love mine simple, with a dash of coconut oil, rosemary and sea salt, finished off with a dusting of parmesan.
You can literally have this “hedgehog” with anything. Side it to a Sunday roast (try it with my lemon roasted chook here), have it for supper alongside chilli beef (see my two favourite recipes here and here) or just with a simple salad (this mandarin one is a winner or this summertime one).
*Tip I have mentioned before that the poor ol’ potato gets a bit of a bad wrap for being high-carb and guaranteed to put on the kgs. However they are incredibly nutritious and available almost all year around. However, the potato is highly nutritious and low in kJ’s. Baked potatoes are probably the best way to eat potato, you are losing very few nutrients. If you eat the crunchy skin (high in phytochemicals – cancer reducing properties), they are also high in complex carbohydrates, fibre and also provide vitamins B6 as well as magnesium
The great thing about “hedgehogs” is they are so simple to make, little effort and cheap. Great for kids and adults alike.
2 Large Dutch Potatoes, washed (I prefer these for baking)
2 Sprigs Rosemary
1 Tsp Coconut Oil
2 Tsp Sea Salt
2 Tsp Finely Grated Parmesan (optional)
- Pre-heat oven to 180c
- Make crosswise slices into the potatoes (about 1 cm from the bottom (so they still hold together) and 0.5cm apart)
- Smother about 1/2 tsp coconut oil over the skin of each potato. Sprinkle one sprig of the rosemary to each potato, followed by sea salt.
- Whack in the oven, baked for 35-40 minutes, until crispy on the outside and cooked through.
- If you want to add parmesan add it about halfway through cooking to each potato.