Crunchy potato squares with herby salt

Crunchy potato squares with herby salt

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


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
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  • 1¼kg potato, peeled and 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
    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'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


  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.

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Comments, questions and tips

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Billie Blossom's picture
Billie Blossom
8th Aug, 2018
Absolutely love this recipe. Daughter came home from school saying how much she loves these potatoes. It was a nightmare finding the cornmeal/polenta (found that Holland&Barrett sell it). I made them and not only did my daughter say that they were better than schools, the picky other half loved them too :)
14th Dec, 2017
I only used one tablespoon of course salt and found this far too salty. Next time I will only use one teaspoon. The kids hated the potatoes.
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!
Melissa Seddon's picture
Melissa Seddon
2nd Apr, 2019
Hi, Can I check are these potatoes peeled first or cubed with skins on?
goodfoodteam's picture
11th Apr, 2019
Thanks for your question - yes, they are peeled and then cut into chunks. We have amended the recipe to include this.
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