Are you familiar with those easy and economical recipes that we love so much? The Sandy Baked Potatoes with Curry are an easy and delicious side dish to prepare. Perfect all year round and with any main course, they pair well with practically everything. Over the years, I have proposed a plethora of potato recipes. Just below, you will find five more potato recipes that you can prepare easily and quickly.
The Sandy potatoes with curry are a variation of the classic sandy potatoes with Parmesan and breadcrumbs. You will still need breadcrumbs for this recipe but not the cheese; we will prepare them with a spice mix that will make them even better. You are probably already familiar with the recipe for sandy baked potatoes, but perhaps it never occurred to you to add a pinch of curry or paprika, which you can use to replace the curry, in this recipe.
In the coming days, I will also write to you about the Recipe for Potatoes with Rosemary, the classic and always delicious grandmother’s baked potatoes, the ones we all ate by the truckload with chicken as children and never got tired of. In fact, it’s our Sunday dish, the lunch with relatives, the potatoes we order in a restaurant when we don’t know which side dish to choose. In short, the timeless baked potatoes with rosemary, so you will also have my recipe to save, try, and let me know if you liked it.
A version of the sandy baked potato recipe without cheese, but full of flavor. Perfect therefore for those lactose intolerant, I am sure you will like this side dish.
I’ll tell you a short story: I had a small glass tray like the one you see in the photos below. I couldn’t find it after searching for months, so my friend Gaia gave me a new tray for Christmas. Similar to mine, perfect for the oven, freezer, and microwave. In short, the simplest gift in history but essential for a cooking enthusiast like me. Over the years, friends have given me small or large objects that you see in my photographs, which I believe gives my photos a “homey, family” effect that you often write about in social media comments.
Let’s move on to the recipe, I remind you that you can follow all the social channels of the blog Le Ricette di Bea by choosing from the links you find under the recipe in the box. I await you every morning in the Group and on the Fan Page with the Recipe of the Day and many other curiosities live from my kitchen!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 324.63 (Kcal)
- Carbohydrates 66.50 (g) of which sugars 4.00 (g)
- Proteins 9.40 (g)
- Fat 2.89 (g) of which saturated 0.58 (g)of which unsaturated 1.14 (g)
- Fibers 7.34 (g)
- Sodium 431.56 (mg)
Indicative values for a portion of 250 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 Baked Potatoes
- 1.1 lbs potatoes (medium)
- 3 tbsps breadcrumbs
- 1 pinch pepper
- 1 sprig rosemary
- 1 pinch curry
- as needed extra virgin olive oil
- 1 sprig thyme
- 2 leaves sage
- 1 sprig marjoram
- 1 pinch salt
Optional: a tablespoon of grated cheese to prepare the sandy potatoes in the more classic version of the recipe and if you like also a pinch of paprika.
Tools for Sandy Baked Potatoes with Curry Recipe
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Baking tray
- 1 Parchment paper
- 1 Oven
- 1 Spatula
- 1 Spoon
- 1 Peeler
- 1 Paper towel
Steps for Sandy Potatoes with Curry Recipe
Let’s start preparing this easy and delicious recipe by peeling the potatoes with a potato peeler or a knife. Quickly rinse them under running water from the tap and pat them dry with a cloth or a sheet of kitchen paper towel. Preheat the oven to 356 to 392 degrees Fahrenheit and let it reach the right temperature.
Place the potatoes on a wooden cutting board and cut them into medium-sized cubes, roughly they should all be equal. Gradually place them in the high-edged bowl that you will keep next to you. Once you finish cutting the potatoes, you can season them with the spices you have chosen. First, add the breadcrumbs, three generous tablespoons. Then sprinkle with pepper, curry, or paprika, take a sprig of rosemary and only use the tips, do the same with the thyme and marjoram leaves. If you use dried spices, you will be even faster. Remember, do not add the salt yet, I’ll tell you when it’s time to do so.
Now don’t be stingy but rather parsimonious, the deliciousness of this recipe also lies in the amount of oil we add. So pour a nice drizzle of extra virgin olive oil and mix the potatoes with the aromas just added with the help of a spoon. Or like my mom used to do, with your hands, give it a good mix.
Then take a nice large baking tray and place a sheet of parchment paper inside. Pour the sandy potatoes into the tray arranging them well apart, they should not overlap. Sometimes the lack of space between the potatoes causes them to overlap, so some end up more cooked and some less, some crispier, and others less. This is often due to the lack of space in the tray during cooking.
Bake the sandy potatoes and let them cook for at least 35 minutes, turning them at least twice. As I often write, my oven is often temperamental and takes about 40 minutes to cook the sandy potatoes. Therefore, always do the fork test to see if they are well cooked before turning off the oven. When the cooking is almost finished, i.e. around 30 minutes, we can sprinkle with a pinch of salt. Stir well with a spoon or spatula and finish cooking.
Now all that’s left to do is serve our potato side dish still warm with the meat or fish main course we have chosen. Our guests or our family will be delighted. I remind you that I await you every day here in my kitchen with many easy, delicious, and economical recipes like this one. Enjoy your meal!!!
Storage, Tips, and Variations of the Recipe
Storage: we can prepare the sandy baked potatoes with curry in advance, i.e. several hours before serving them. Even the day before we will serve them, obviously storing them, once completely cooled, in a container with a lid in the refrigerator. They will need to be heated before serving at the table. We can then heat them in the oven if we will be using it during dinner, or we can heat them directly in a pan, an easy and quick method, just keep the pan on low flame with the lid on. This way, we won’t have to turn on the oven again and we will save something on the bill.
Tip: as I have already written in the recipe procedure phase, do not add the salt immediately, this will make the potatoes too soft. Unfortunately, salt plays this trick on potatoes and their cooking.
Variations: you can add or even replace the curry with paprika, or omit both or add them both. The flavor and ingredients to combine with other spices are up to you to choose.
