Sandy potatoes are a very appetizing and somewhat unusual side dish. They are simple roasted potatoes that, at the end of cooking, present themselves with a delicious aromatic crust made from bread, rosemary, and chopped sun-dried tomatoes. It’s hard not to be won over by their flavor. Children will love them too.
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- Difficulty: Very easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sandy Potatoes
- 2.2 lbs potatoes (weighed with the peel)
- 1.41 oz sun-dried tomatoes in oil
- 1.76 oz stale bread
- 1 sprig rosemary
- 1 clove garlic
- extra virgin olive oil
- salt
Tools
- 1 Potato Peeler
- 1 Bowl
- 1 Food Processor
- 1 Pan with lid
- 1 Colander
- 1 Frying Pan
Preparation of Sandy Potatoes
Peel the potatoes, wash them well under running water, cut them into chunks, placing them one by one in a bowl full of cold water so that they don’t darken and lose part of their starch (this will allow the potatoes to be crispier and firmer).
While the potatoes are soaking, put the stale bread cut into pieces in a food processor.
Add the needles of a rosemary sprig, a pinch of salt, and the sun-dried tomatoes well drained from their preservation oil, and chop everything coarsely (you should not get a fine powder, but rather a granular texture). I apologize for the first blurred photo but I noticed it only while writing the recipe.
Drain the potatoes, rinse them, and dry them very well with a clean cloth.
In a large pan, heat a few tablespoons of oil and brown the peeled garlic clove, cut in half and deprived of its central core (which will then be removed).
Add the well-dried potatoes and cook them over low heat with the lid on for 15/20 minutes, stirring them gently from time to time. If they dry out too much, add a little water (I didn’t have to).
In the meantime, heat a non-stick pan well, then lower the heat and pour in the bread and sun-dried tomato mixture. Toast it, without any seasoning, until it becomes crispy. Turn off the heat, remove it from the pan to prevent it from burning, and set it aside.
When the potatoes are cooked, remove the garlic, salt them to taste, and sprinkle with the aromatic mixture.
Let them flavor for a few minutes over high heat.
Serve the sandy potatoes immediately so that the bread mixture doesn’t lose its crunchiness. Enjoy! Paola
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