Sandy Potatoes
Patate sabbiose
Due to their exquisite taste with a crisp bite and a soft core, sandy patatoes became an instant family favourite from the very first time I made them.
I love sandy potatoes. The taste and texture is second to none, and they are so much easier to make than traditional roasted potatoes (with their inherent sogginess) or the deep fried (mess of) potato chips. With sandy potatoes you just give them a quick boil, sprinkle them with with a mixture of grated cheese and breadcrumbs and leave them in the oven for 20 minutes, before you are ready to eat. They always turn out perfect.
Ingredients
8 medium sizes potatoes
5 tbsp grated parmesan
5 tbsp breadcrumbs
Grated lemon zest
3 tbsp olive oil
Salt and pepper
Preparation
Peel the potatoes and cut them in quarters or whatever size you prefer.
Boil them for 3 minutes
Drain the potatoes, add olive oil and shake them around to make sure they are all covered in olive oil. (You can do this hours in advance.)
Mix grated parmesan with breadcrumbs, grated lemon zest and pepper. Go easy on the salt, as the cheese is rather salty in itself.
Heat up the oven to 175 C / 350 F.
Place the potatoes in an ovenproof dish or on a sheet of baking paper and sprinkle them with the parmesan and breadcrumb mixture.
Bake the sandy potatoes in the oven for 2o minutes until they are golden brown, wonderfully crisp and tender.
Serve sandy potatoes as a sidedish with any kind of meat. It could be stuffed chicken from Basilicata, lamb fillet with mushrooms, or farsumagru.
You can almost see the crispiness of these golden sandy potatoes.
Italian Notes
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