Sweet potatoes

Ingredients for 2 servings:

• 400 g potatoes
• 3 tbsp olive oil, extra virgin, cold pressed
• 1 sprig(s) of rosemary, fresh, approx. 10 cm long or 20 rosemary needles
• 4 sage leaves or a pinch of sage powder
• 1 tbsp breadcrumbs
• 1 tbsp Parmesan or Pecorino, grated
• Salt
• pepper, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Sandy potatoes are popular in Italy as a side dish to main courses and especially to roasts.

Peel the potatoes, cut them into approximately 2 cm cubes, and boil them in salted water for 10 minutes. Then drain them. Cut the sage leaves into 1 cm pieces. Strip the rosemary needles from the sprigs. Preheat an oven to 180 degrees Celsius. In an ovenproof dish, add the olive oil, potatoes, rosemary, and sage leaves and mix thoroughly to coat the potatoes. Season with salt and pepper. Mix the breadcrumbs and Parmesan cheese and spread them as evenly as possible over the potatoes. Bake in the oven at 180 degrees Celsius for about 20 minutes. Variations: You can also add parsley, garlic, or bacon, if desired.