Crunchy potato squares with herby salt

Crunchy potato squares with herby salt

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Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
158
protein
3g
carbs
26g
fat
5g
saturates
0g
fibre
3g
sugar
1g
salt
2.3g

Ingredients

  • 1¼kg potatoes, cut into 2½ cm 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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Method

  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.

Recipe from Good Food magazine, December 2012

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Comments

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pagegracie@gmail.com's picture

Great recipe, lovely way to do potatoes in the oven without the copious amounts of oil needed for doing more traditional roasties.

I could not fine polenta or cornmeal in the smaller supermarkets (perhaps one would have more luck in a hypermarket) but I did find a pot of garlic and rosemary infused breadcrumbs in a small Waitrose and I substituted the polenta and all the herbs for this. This sped up the prep time considerably as I didn't have to bother washing and prepping herbs.

Really great dish, I'll be making these again to go with all sorts of dishes!

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