- 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!
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.