- 1 Kg potatoes
- 4 tbsp olive oil
- 4 tbsp breadcrumbs
- 2 tbsp of Parmesan
- 1 tbsp flour
- 3 sticks of rosemary
- salt and pepper
When it is cold outside nothing can be more comforting than a piece of meat in the oven served with crunchy roast potatoes… yum! Roast potatoes are always so welcomed at the table. Sometimes it is nice to make a change and to try something slightly different.
Last night I did these potato wedges which are known in Italy as “patate sabbiose ” which means sandy potatoes due to their texture. A nice alternative to the classic roast potatoes and a very yummy one too!
Once you have parboiled the potatoes you sprinkle them with Parmesan, olive oil, breadcrumbs and chopped rosemary. The result is fragrant herby taste potato wedges with a crunchy bite. Be warned: they are moreish, once you start you can’t stop!
Directions:
Peel and chop the potatoes into wedges then put them in a sauce pan covered with salty cold water and bring to the boil. Cook for 5 minutes
In the meantime chop finely the rosemary
Drain the potatoes, put them in a roasting tin and sprinkled them with the rosemary, flour, breadcrumbs, salt and pepper, Parmesan and a good glug of olive oil.
Mix it all up well
Roast the wedges for about 30-45 minutes at 200C until they get golden in colour. Turn them occasionally to allow them to roast evenly.
Let's go back to how food used to be, made from wholesome, good ingredients. Let's embrace the slow food movement.
Taking time to cook yourself a decent meal should always come as a priority. After all we are what we eat! 
Delicious Alida, rosemary & potatoes are made for each other; yours look so inviting
I am hungry! x Ozlem
Oh wow that is such a marvelous idea. They can even work for the dieting portions of my life
. Rosemary wow, I think I have a lot of it and the coating in flour and breadcrumbs sounds very good. Lovely, Alida.
I love such a simple dish. potato wedges with rosemary will taste so lovely together.
How true about the cold weather and crunch potato chunks! These rosemary potatoes look super delicious!
Buonissime e che bella crosticina hanno queste patatine, le adoro! Un abbraccio!
I should add breadcrumbs to my potatoes too next time I bake them: it sounds so crunchy!!
Ooh, coating potatoes with parmesan sound absolutely divine. I usually cut potatoes into wedges (and sometimes with parsnips too) and coat them in a paste of olive oil, garlic and rosemary then roast them in the oven. Next time I do this, I’m adding parmesan too
Yes they make a change but I like the way you do them too. Very nice with rosemary!
This looks delicious! How much Parmesan though, I don’t see a measurement in the recipe. Thanks, Gina
Thank you Gina! I forgot the put the measurement in! 2 tbsp of Parmesan will be enough.
Ciao Alida