- 1 ¼kg potato , peeled and cut into 2.5cm cubes
- 3 tbsp vegetable, sunflower or rapeseed oil
- 1 tbsp fine polenta or cornmeal
For the herby salt
- 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.