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Crunchy potato squares with herby salt

Crunchy potato squares with herby salt

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Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal158
low infat5g
saturates0g
carbs26g
sugars1g
fibre3g
protein3g
salt2.3g
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Ingredients

For the herby salt

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

Rating: 3 out of 5.2 ratings
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