- 1¼kg potato, cut into 2½ cm cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp vegetable, sunflower or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp fine polenta or cornmeal
For the herby salt
- 6 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 6 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 3 tbsp coarse sea salt
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.