Crunchy potato squares with herby salt
Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat
Ingredients
- 1¼kg potatoes, cut into 2½ cm cubes
- 3 tbsp vegetable, sunflower or rapeseed oil
- 1 tbsp fine polenta or cornmeal
- 6 rosemary sprigs
- 6 thyme sprigs
- 3 sage leaves
- 3 tbsp coarse sea salt
Method
-
To make the herby salt, put all the
ingredients in a small food processor
(or use a pestle and mortar) and grind
to a fine salt.
-
Tip the potatoes into a large roasting
tin and toss with the oil, polenta, 2 tbsp
of the herby salt and some black
pepper. Any leftover salt will keep
for up to 5 days in a small sealed
container.
-
Bake underneath a joint of meat, if cooking, at
200C/180C fan/gas 6 for 30 mins.
When the meat comes out, turn
up the heat to 220C/200C fan/gas 7
and cook on the top shelf for another
45 mins, shaking the tin halfway through
the cooking time.
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