Day #27 – Lemon Pepper Steak and Hedgehog Potatoes

Today, I nearly crumbled and got takeaways. Twice. First, about mid afternoon, when I had no idea what to cook and no energy to cook anyway. Second, while popping to the shop to get eggs for dinner and walking past the fish and chip shop. Those chips smelled so good! So. Good.

But, I didn’t. I marched myself back home with my eggs, and cooked Lemon Pepper Steak and Hedgehog Potatoes. Hedgehog potatoes are another thing I grew up on, I loved them as a kid. They are essentially roasted potatoes, but you cut them lengthways and then slice into them (without actually cutting them!). Eating them is cool because you can eat them square by square. Trust me, it’s a kid’s dream. I served this tonight with frozen mixed veges and frozen edamame beans. I love them, so nutty! Oh, and an egg each, because steak and eggs are a perfect pair.

Lemon Pepper Steak


Lemon Pepper

Simply cover the steak in the lemon pepper and then sear on a hot pan with oil. Cook each side until steak is to your liking, then rest it for ten minutes before serving.

Hedgehog Potatoes




Cut the potato in half lengthways, then cut into the potato in lines, first vertically and then horizontally so you end up with lots of squares, but all still attached to the base of the potato. Wow, what a hard thing to describe! Determined not to confuse you, I’ve drawn up this handy diagram. If I confuse you more, I apologise!

Hedgehog Potatoes

Drizzle with oil and roast until cooked and crispy.



Amazing. I have never seen Princess finish a meal as well as she did tonight. She very diligently stayed at the table and completely cleaned her plate. The hedgehog potatoes were awesome, although I think I might try putting something in the cracks next time, like a little bit of garlic butter. Oh, my. That would be amazing. The steak was, hands down, the best steak I’ve ever cooked. It was so tender and juicy and the thing I like about the lemon pepper is, it gives a “kick” to the tender steak. What a great meal.

Take that, fish and chips.

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