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

  • Prep:20 mins
    Cook:1 hrs 15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 158
  • fat 5g
  • saturates 0g
  • carbs 26g
  • sugars 1g
  • fibre 3g
  • protein 3g
  • salt 2.3g


  • 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


  1. 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.

  2. 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.

  3. 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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