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Roasted potatoes with rosemary and breadcrumbs are a simple recipe for an original, finger-licking side dish.
They are tasty, crunchy on the outside, soft on the inside, and seasoned with olive oil, rosemary, and garlic. The toasted breading is so delicious you'll scrape it out of your baking tray.
In Italy, this recipe is called "patate sabbiose", which literally means "sandy potatoes", due to the breadcrumbs looking like sand.
I always loved this recipe growing up in Italy, not because of the name, but because of the combination of the salty-crunchy-herby seasoning, with the familiarity and comfort of roasted potatoes.
Ingredients & Substitutions
- Potatoes: new potatoes, or Yukon gold potatoes are best for this recipe.
- Breadcrumbs: you can use panko breadcrumbs or other types of breadcrumbs.
- Rosemary: it's the main seasoning ingredient in this roasted potatoes recipe. I like to use fresh rosemary, chopped finely with a knife. But you can use dry rosemary too. You can also replace rosemary with other fresh or dried herbs, like thyme, oregano or even an Italian herb mix.
- Olive oil: extra virgin is best, to give a fuller flavour.
- Garlic: it helps build aroma, and it goes really well with rosemary.
- Salt and pepper: add it based on your taste.
How to make roasted potatoes with rosemary
I start this recipe by preparing the breading for the potatoes. In a bowl, add the breadcrumbs, salt, pepper, finely chopped rosemary (or other herbs), and olive oil.
Mix with a spoon till all the ingredients are well mixed and the bread has absorbed the oil.
TIP: This mix is what gives the potatoes flavor. So make sure it's well seasoned. Taste it and adjust for salt.
Now, preheat the oven to 360F or 180C, then peel the potatoes and put them in a bowl with cold water. This prevents them from turning brown.
Cut the potatoes in wedges and put them back in the bowl with water. The chunkier the wedges, the longer they will take to bake.
You can do that on a cutting board, or holding the potatoes in your hands. I prefer holding the potatoes in my hand and cut them into wedges with a small knife.
Toss the potato wedges into the bowl with the breadcrumb seasoning. They can be wet, this way the breadcrumbs will stick better to the potatoes.
Mix and toss, then transfer the potato wedges, one by one, to a baking tray lined with parchment paper.
Add two or three crushed garlic cloves and a drizzle of olive oil (optional), then bake for about 45 minutes, until golden and crispy on the outside, soft on the inside.
TIP: depending on the type and size of potatoes, it might take more or less time to fully baked them. Insert the tip of a knife into two or three wedges to check for doneness.
Frequently asked questions
Potatoes should be soaked in cold water because they will turn dark if let in the air due to oxidation. Water protects them from turning dark.
Also, water will remove some of their starch, making them crunchier.
Yes, you can cut the potato wedges up to 12 hours in advance, and leave them in a bowl with cold water, in the refrigerator. When you are ready to use them, take them out of the water, rinse them with fresh tap water, and use them as described in the recipe.
Yes, you can. It won't taste the same of course, but they'll still turn out nice and crispy thanks to the breadcrumbs. Without oil, they will take a few minutes longer to cook.
Store these roasted potatoes with breadcrumbs and rosemary in the refrigerator for up to 48 hours.
Reheat them in a preheated oven at 360F or 180C for 10 minutes. Alternatively, you can also reheat them on a nonstick pan with a drizzle of olive oil.
Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve these oven-roasted potatoes as a side dish with:
Roasted potatoes | with rosemary and breadcrumbs
- 1 kilogram (2.2 lb) potatoes
- 120 grams (1 cup) bread crumbs
- 5 sprigs rosemary
- 30 grams (2 tbsp) olive oil extra virgin
- 1 teaspoon salt
- ⅓ teaspoon black pepper
- 2 cloves garlic
- In a bowl, add the breadcrumbs, salt, pepper, finely chopped rosemary (or other herbs) and olive oil.Stir with a spoon until all the ingredients are well mixed and the bread has absorbed the oil.
- Preheat the oven to 360F, then peel the potatoes and place them in a bowl with cold water. This prevents them from turning brown. Then cut the potatoes into wedges and put them back in the bowl with the water.
- Toss the potato wedges through the bowl with the breadcrumb topping. They can be wet, so the breadcrumbs will stick better to the potatoes.
- Stir and toss, then transfer the potato wedges, one by one, to a baking sheet lined with baking paper or lightly oiled.
- Add two or three crushed garlic cloves and a drizzle of olive oil (optional), then bake for about 45 minutes, until golden and crispy on the outside and soft on the inside.It may take a few minutes longer or shorter, depending mostly on how thick your wedges are.
Full video on youtube @theplantbasedschool
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