CRUNCHY POTATO SQUARES WITH HERBY SALT

Crunchy potato squares with herby salt image

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

Provided by Good Food team

Time 1h35m

Number Of Ingredients 7

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 158 calories, Fat 5 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2.3 milligram of sodium