Sometimes the simplest things are the tastiest.
Baby potatoes with sage, oil, salt and pepper, delicious! Perfect too if you have the oven on for a roast, then your potatoes can roast at the same time, easy and efficient.
Any leftovers are great the next day for breakfast, slice through, fry the slices to heat through and pop and egg on top.
Serves 6 as a side.
Ingredients
24 baby potatoes
24 sage leaves
olive oil to drizzle
salt and pepper
Method
Preheat the oven to 200 degrees Centigrade.
Take each potato and slice very finely, avoid cutting all the way through but you need to be as close to the base as possible to allow the potato to fan out.
Pop the sage leaf in the middle cut. Set aside on your baking sheet.
Drizzle a little olive oil over each potato and rub in.
Season with salt and pepper.
Roast in the oven for 40 mins until the potatoes have sprung open and are cooked through.
Cooking Up The Pantry 
I love this! I’ve always wanted to try and make hasselback potatoes. I’m going to give these a try :)!
Thanks mprocter22, they are nice and easy so give it a go! Ros
yes! I have just recently discovered these! Recently did a sweet potato hasselback which was awesome (post about it going up tomorrow I think)
We called them hedgehog potatoes for years, I didn’t realise they had a fancy name! Sweet potatoes sound good too, look forward to seeing your post Gusface Grillah! Ros
hedgehog potatoes sounds better!
A classic Ros, and the sage leaves are a great twist – they look good too…
Thanks Beck 🙂 Ros
So much more beautiful than plain ol’ roasted potatoes. Never heard of these before, thanks for posting!
My pleasure The Bride’s Primer! They do make a lovely change! Ros
btw have you considered adding a Pinterest button under ‘sharing’ to make it easier for those of us who are Pinter-ophiles? I just pinned this wonderful recipe.
I would love to but it’s a bit beyond my technical abilities! Maybe I need to set some time aside to try and work it out! 🙂 Ros.