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Hedgehog Roasted Potatoes

These Hedgehog Roasted Potatoes are a fun and fancy side dish! They're the perfect amount of crispy on the outside but buttery and tender on the inside.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: hasselback potatoes, hedgehog potatoes, oven roasted potatoes
Servings: 6
Calories: 133kcal


  • 1 pound medium-sized Yukon gold potatoes, about 2 to 3 inches in diameter
  • 3 tablespoons melted butter
  • 1 tablespoon olive oil
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon sweet or smoked paprika
  • sea salt, for garnish


  • Preheat oven to 400˚F.
  • Line a baking sheet with foil or parchment paper and set aside.
  • Wash and thoroughly dry the potatoes.
  • Place a potato between two wooden spoons.
  • Cut slices across the top of the potato, leaving the bottom of the potato intact. Stop cutting through once the knife hits the wooden spoons.
  • Turn the potato and cut through in the opposite direction so to make little squares on top. DO NOT cut through to the bottom.
  • Add melted butter and olive oil to a mixing bowl; whisk in Italian seasoning, garlic powder, salt, pepper, and paprika.
  • Add potatoes to the butter mixture and stir around until coated.
  • Transfer potatoes to previously prepared baking sheet.
  • Roast for 35 to 40 minutes, or until tender inside and crisp on the outside.
  • Remove from oven.
  • Sprinkle with sea salt and serve.


Calories: 133kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 459mg | Potassium: 333mg | Fiber: 2g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg