Sandy potatoes are a tasty side dish of potato wedges wrapped in a crispy breadcrumb coating! We made them with our corn crispycous.
The recipe for sandy potatoes with couscous is from our own Anna Attanasio, food blogger at Giallo Zafferano.
500 g potatoes
100 g crispy cous
30 g grated cheese (grana, parmesan or pecorino)
50 g breadcrumbs
extra virgin olive oil as much as needed
1 sprig rosemary
salt and pepper as much as needed
Peel the potatoes and cut them into wedges or cubes. Transfer them to a bowl with cold water and leave them for 15-20 minutes.
Drain the potatoes and pat them dry with a clean tea towel. Transfer the potatoes to a bowl, add: salt, pepper, grated cheese, chopped rosemary, crispy cous and breadcrumbs.
Mix well, then add a good round of oil and continue mixing until the breadcrumbs completely envelop the potatoes.
Line a baking sheet with baking paper and add the potatoes, spreading them out without overlapping.
Add a drizzle of oil to the surface.Bake the potato s in a down-hot oven, static mode at 200°C for about 35-40 minutes.
