Potatoes are one of the most versatile and beloved ingredients in the kitchen, and sandy baked potatoes are one of the simplest and most delicious preparations you can make. Crunchy on the outside and soft on the inside, sandy potatoes are the perfect side dish to accompany any main course: roasts, stews, meat, or fish in sauce… with sandy potatoes you will always be on the safe side, also because you can flavor them from time to time with the ingredients you prefer and that best suit the other dishes on the menu.
I usually prepare the sandy baked potatoes with breadcrumbs and parmesan, to which I add a fine chop of sage and rosemary. However, if I intend to use this quick side dish to accompany fish, I omit the parmesan and replace the sage with thyme. To keep the sandy potatoes soft and well-cooked inside, it’s important to parboil them for 3-4 minutes: this way about 20 minutes in the oven will be enough to cook them perfectly inside and make them golden and crunchy on the outside.
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sandy baked potatoes with breadcrumbs and parmesan easy recipe crunchy and soft potatoes the grain of corn

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

314.99 Kcal

calories per serving

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Energy 314.99 (Kcal)
Carbohydrates 51.00 (g) of which sugars 2.68 (g)
Proteins 7.54 (g)
Fat 9.87 (g) of which saturated 1.98 (g)of which unsaturated 0.75 (g)
Fibers 5.77 (g)
Sodium 301.30 (mg)

Indicative values for a portion of 182 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Sandy Potatoes with Breadcrumbs

2.2 lbs potatoes
3 tbsp breadcrumbs (for me gluten-free)
1 tbsp Parmigiano Reggiano DOP (grated)
1 sprig rosemary
A few leaves sage
to taste salt
to taste pepper
3 tbsp extra virgin olive oil

Tools

1 Cutting Board
1 Knife
1 Pot
1 Baking Dish
Parchment Paper

How to Make Sandy Baked Potatoes

To prepare the sandy potatoes, start by peeling the potatoes and cutting them into not too large pieces (cubes or wedges doesn’t make much difference) (1). Plunge them into boiling unsalted water for a couple of minutes (2), then drain them well (3).
In a bowl, mix the breadcrumbs with the parmesan and finely chopped rosemary and sage (4), also add a good pinch of salt and pepper.
As soon as the potatoes have cooled enough to handle, quickly pass them in the mix of breadcrumbs and herbs (5), which, thanks to the moisture of the potatoes, will stick to the outer surface. Then place them side by side in a baking dish lined with parchment paper (6).
When you have breaded all the potatoes, if you have some breadcrumb mix left, sprinkle some over the baking dish (7), finish with 3 tablespoons of extra virgin olive oil (8).
Bake the sandy potatoes in the oven for 20-25 minutes, in the preheated oven at 356°F (fan-assisted). If you do not have a fan-assisted oven, raise the temperature to 392°F.
When the sandy potatoes are golden on the surface, remove them from the oven and serve immediately.