Sandy Potatoes Pommes De Terre Sablees
Transform your everyday potatoes into an exquisite side dish with Sandy Potatoes, or Pommes De Terre Sablées. These tender baby potatoes are cloaked in a golden, buttery breadcrumb crust made from crispy panko, nutty Parmesan cheese, and aromatic herbs like thyme and parsley. The secret to their irresistible texture lies in the "sablées" technique, which coats the potatoes evenly in the sandy breadcrumb mixture before crisping them to perfection in a skillet. With a fragrant garlic undertone and a luxurious finishing touch of olive oil, these potatoes offer a delightful contrast of creamy interiors and crunchy exteriors. Perfect as a side dish for elegant dinners or served as an indulgent appetizer, this recipe is a guaranteed crowd-pleaser for potato lovers seeking something sensational.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 50 grams Unsalted butter
- 50 grams Panko breadcrumbs
- 30 grams Grated Parmesan cheese
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Wash the baby potatoes thoroughly and leave the skins on for additional texture. If any potatoes are larger than the rest, cut them in half to ensure even cooking.
Place the potatoes in a pot of salted water and bring to a boil. Simmer for 10-12 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them cool slightly.
While the potatoes are cooling, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the panko breadcrumbs to the skillet and stir to coat them in the butter. Cook for 3-4 minutes, stirring frequently, until the breadcrumbs turn golden brown.
Remove the skillet from heat and stir in the grated Parmesan, thyme leaves, parsley, salt, and black pepper. Mix well and set aside.
Gently toss the cooled potatoes with olive oil in a bowl to lightly coat their surface.
Transfer the potatoes to the skillet with the breadcrumb mixture. Toss gently to coat the potatoes in the sandy breadcrumb crust. Ensure each potato is well-covered.
Return the skillet to medium heat and cook for 3-5 minutes, turning the potatoes occasionally, to warm them through and crisp the coating.
Serve immediately as a side dish or snack, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
