Sandy potatoes
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 321
- Carbohydrates g 50.5
- of which sugars g 2.1
- Protein g 6.1
- Fats g 10.5
- of which saturated fat g 1.67
- Fiber g 4.4
- Sodium mg 432
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
- Cost: Very low
PRESENTATION
Patate sabbiose is one of those dishes that makes you really wonder why potatoes ever need to be complicated. I mean, in Italy, folks have figured out something great: just fresh herbs, a splash of olive oil, and breadcrumbs. That's it! With the Patate sabbiose recipe, you get these oven-baked wedges with a crispy outside thanks to what's called “panatura sabbiosa”—which is awesome—it means a sandy breadcrumb crust. It's kinda fancy but seriously simple to make. You’ll see these at family lunches, served with rich winter stews or alongside grilled veggies in the summer. The mix of rosemary and sometimes garlic in the breadcrumbs fills the kitchen with that classic Italian roasted potatoes aroma. Seriously, it feels like home-cooked comfort food.
And you know what? Crispy Italian potatoes like these fit right in with almost anything. Plus, in some Italian regions, people swap the herbs—maybe add thyme or oregano—so every family has their own twist. The coating sticks to each potato wedge and gets so tender inside, staying moist while the edges go super crispy. That combo sets patate sabbiose apart from regular oven fries or your typical rosemary roasted potatoes. This traditional Italian side dish often pops up at Sunday lunches or big celebrations because it works year-round. For sure.
And listen, if you feel like mixing it up, these potatoes can play sidekick to roasted meats or lighter grilled fish—really, they don’t need much else to shine. It’s a nice way to bring a taste of authentic Italian cooking to your table without fussing over tricky techniques. The simple, fresh flavors and the crispy crumb topping make this a go-to for anyone who loves a good potato dish. Whether it’s a cozy winter dinner or a light summer gathering, patate sabbiose brings it every time, making it a beloved choice. Really, it's one of those dishes that just works great for any occasion.
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- INGREDIENTS
- Potatoes 2.2 lbs (1 kg)
- Garlic 1 clove
- Rosemary 2 sprigs
- Bread 1.8 oz (50 g) - crumb
- Breadcrumbs 3 tbsp (20 g)
- Sage 3 leaves
- Extra virgin olive oil to taste
- Black pepper to taste
- Fine salt to taste
How to prepare Sandy potatoes
To prepare the sandy potatoes, peel the potatoes and cut them into wedges 1, then place them in a bowl with cold water to prevent them from browning. Meanwhile, finely chop the rosemary and sage 2 and set the mixture aside. Now take the loaf of bread, remove the crust with a knife 3,
roughly chop the crumb 4 and place it in a small bowl, add the breadcrumbs 5, the chopped aromatic herbs 6
and a clove of crushed garlic 7. Now drain the potato wedges in a colander, then pour the crumb and herb mixture over the potatoes 8, season with a drizzle of olive oil 9,
salt 10 and pepper to taste. Mix the potato wedges and place them on a baking sheet lined with parchment paper, previously moistened and then well wrung out so that it adheres better to the pan, finally cover the potatoes with a tablespoon of breadcrumbs 11. Bake the sandy potatoes in a static oven at 350°F for 40 minutes (or in a fan oven at 320°F for 30 minutes) and then grill them for 5 minutes. Once cooked, your sandy potatoes will be golden and crispy 12, remove them from the oven and let them cool slightly before serving.