Sandy potatoes with corn Crispycous
Sandy potatoes are a tasty side dish made with potato wedges wrapped in a crispy coating! We made them with our corn Crispycous.
The recipe for sandy potatoes with couscous is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
500 g of potatoes
100 g of crispy cous
30 g of grated cheese (Grana, Parmesan, or Pecorino)
50 g of breadcrumbs
Extra virgin olive oil as needed
1 sprig of rosemary
Salt and pepper as needed
Preparation:
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 cloth. Transfer the potatoes to a bowl, add: salt, pepper, grated cheese, chopped rosemary, crispy cous, and breadcrumbs.
Mix well, then add a generous drizzle of oil and continue mixing until the coating completely covers the potatoes.
Line a baking tray with parchment paper and add the potatoes, spreading them out without overlapping.
Drizzle a little oil on top. Bake the potatoes in a preheated oven, static mode at 200°C for about 35-40 minutes.
