Crunchy potato squares with herby salt
By Good Food
Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt – they’ll crisp up a treat
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Prep:20 mins
Cook:1 hrs 15 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 158
-
fat 5g
-
saturates 0g
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carbs 26g
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sugars 1g
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fibre 3g
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protein 3g
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salt 2.3g
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.
