Sandy Potatoes

They are called sandy potatoes as they look like potatoes that have been dropped in the sand, but trust me they don’t taste anything like that. You will never be able to cook potatoes another way again! They are the perfect roast wedges with some extra gnarly crunch! Serve as the ultimate potato side that will pair well with some roast chicken, fish or even a load of roast veggies.

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Ingredients

Maris Piper potatoes 800 g (wedges)
grated Parmesan 100 g (grated)
panko breadcrumbs 100 g
fresh thyme 10 g (chopped)
smoked paprika 2 tsp
mayonnaise 50 g
harissa paste 1 tbsp

Method

Preheat the oven & prep the potatoes

Preheat the oven to 200°C/180°C fan.
Peel the potatoes and cut into wedges. Grate the Parmesan. Chop the thyme leaves.
Heat a large pan of salted water and cook the potato wedges for 6-8 minutes. Drain and set aside.
In a large bowl, combine the Parmesan, panko breadcrumbs, thyme and paprika and season with salt and pepper.
Add the potatoes to the bowl of breadcrumbs, along with a glug of oil and toss to coat.

Roast the potatoes & make the smoky mayo dip

Spead out the potatoes on a baking tray and sprinkle over the remaining breadcrumbs. Roast in the oven for 25-30 minutes until the potatoes are golden brown.
In a small bowl combine the mayonnaise and harissa - this is your smoky mayo.

Plate up

Serve as a side with your favourite mains and dips.

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