1/1 Photo of Sandy Potatoes -- Pommes De Terre Sablees
I found this recipe in Elizabeth David's book Summer Cooking. It's so easy to make and goes well with any kind of meat. If you have drippings from a roast left over, you could fry the potatoes in that instead of butter. If you don't eat all the potatoes, save the left overs and make Sunday morning hash browns out of them by chopping them into bite sized pieces and just reheating in a bit more butter or oil in a frying pan for a few minutes. Heaven!
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- 1Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer.
- 2Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
- 3Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
- 4Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
- 5When they are tender, add the extra butter and the breadcrumbs.
- 6Sauté for a couple more minutes until the breadcrumbs are crispy.
- 7Salt and pepper to taste.
- 8Serve immediately.
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Nutritional Facts for Sandy Potatoes -- Pommes De Terre Sablees
Serving Size: 1 (144 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 357.0
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 12.4 g
- Cholesterol 50.8 mg
- Sodium 276.9 mg
- Total Carbohydrate 39.4 g
- Dietary Fiber 4.1 g
- Sugars 2.3 g
- Protein 5.6 g