Name: Crunchy potato squares with herby salt
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Cuisine: British
Ingredients: 1 ¼kg potato peeled and cut into 2.5cm 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

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Crunchy potato squares with herby salt

Crunchy potato squares with herby salt

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 3 out of 5.2 ratingsRate

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Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ¼kg potato

peeled and cut into 2.5cm cubes
3 tbsp vegetable, sunflower or rapeseed oil
1 tbsp fine polenta or cornmeal

For the herby salt

6 rosemary

sprigs
6 thyme

sprigs
3 sage

leaves
3 tbsp coarse sea salt

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Nutrition: per serving

kcal158
fat5g

low
saturates0g
carbs26g
sugars1g
fibre3g
protein3g
salt2.3g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2012

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A star rating of 3 out of 5.2 ratings

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