Lovely festive lunch recipe for Turkey, served with crispy Hedgehog Potatoes
1 large turkey, pat dry
Salt to taste
Crispy hedgehog spuds with oil and herbs:
2kg small potatoes
45ml (3 tbsp) mixed fresh herbs, finely chopped
125ml (½ cup) sunflower oil
Preheat the oven to 180°C.
For the turkey, put the turkey on a baking dish and season well. Drizzle with oil and roast until the turkey is cooked, about 1 hour depending on your oven
For the potatoes, make 3 – 4 deep slashes length and widthways in each potato, to form a criss-cross pattern, sprinkle with salt and sprinkle with the herbs. Put in a roasting tray and drizzle with the oil.
Roast until crisp and golden, for about 30 – 50 minutes.
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.