I’ve always loved the idea of making hedgehog potatoes, also known as hasselback potatoes. The thought of making them was always tucked away in the back of my mind, along with a thousand other recipes floating alongside it. It wasn’t until my good friend, Kelsey, made me a sweet potato version for dinner back in October, smothered in a homemade pesto and baked to perfection, that I experienced the goodness that is, a hedgehog potato. Crisp on the outside, tender in the middle, and full of flavor from garlic and basil.
4 sweet potatoes, preferably long and skinny
2 tablespoons fresh chopped basil
3 garlic cloves, minced
2 tablespoons of butter, melted
2 tablespoons of olive oil
Salt to taste
Preheat oven to 375 degrees Fahrenheit.
Wash sweet potatoes and make thin slices in potatoes, but not cutting all the way through.
Place sweet potatoes, cut side up, onto a baking sheet with the bottom covered in parchment paper. Evenly drizzle melted butter on each sweet potato, followed by minced garlic and basil (I like to rub it in the cracks). Then top with olive oil and salt and pepper. Bake for 25-30 minutes, or until potatoes are tender when poked with a fork.