Crunchy potato squares with herby salt

Crunchy potato squares with herby salt

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal158
  • fat5g
  • saturates0g
  • carbs26g
  • sugars1g
  • fibre3g
  • protein3g
  • salt2.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1¼kg potato, cut into 2½ cm cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp vegetable, sunflower or rapeseed oil
    Rapeseed oil

    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

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 3 tbsp coarse sea salt

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pagegracie@gmail.com
2nd Jan, 2014
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.