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What’s the difference between classic baked potatoes and sandy baked potato wedges? Try to prepare them and then you will understand
They are baked potatoes, of course, but a little more original and appetizing than usual. After all, it takes very little to transform them and prepare the sandy potato wedges cooked in the oven.
We need old and yellow-fleshed potatoes, good breadcrumbs that we can also make at home by finely chopping stale bread, pecorino or Parmesan cheese and then the classic seasonings, including garlic and aromatic herbs.
The result is all to eat, a crunchy side dish on the outside but always soft on the inside to accompany both meat and fish dishes. And there will never be enough.
Baked sandy potato wedges: an idea to expand
Sandy potato wedges, sure. But with the same type of seasoning we can also prepare aubergines, peppers, tomatoes, courgettes always in the oven
Ingredients (for 4/5 people):
6 medium yellow potatoes
6 tablespoons of breadcrumbs
3 cloves of garlic
2 sprigs of thyme
6 tablespoons of pecorino
1 teaspoon of sweet paprika
Salt to taste
extra virgin olive oil to taste
Preparing potatoes
We peel and then wash them potatoes, then we dry them with a clean tea towel. At that point we first cut them into thick slicesand about half a centimeter and then into wedges of the size we like best. Then we keep aside.
In a deep dish we mix the bread crumbs with freshly grated pecorino, crushed garlic cloves, chopped thyme leaves and a drizzle of extra virgin olive oil. Complete with a pinch of fine salt and a teaspoon of sweet paprika, then mix with a spoon or simply with your hands.
At this point all we have to do is take a large bowl and pour the potatoes into it. Then we add the flavored breadcrumbs and mix everything well to make the breading adhere to the potato wedges.
We take a large rectangular pan, cover the base with oven paper and then pour the potatoes with all the breading. We preheat ithe static oven a 190° and put the pan on the central shelf
for about 35 minutes. Turning the potatoes halfway through cooking.
As soon as we see that the sandy potato wedges are perfectly golden, with a crunchy crust we can switch off. We take it out, wait just 5 minutes and go to the table together with the rest of our lunch.
