Crunchy Potato Squares With Herby Salt

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

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  158

• Protein

  3g

• Carbs

  26g

• Fat

  5g

• Saturates

  0g

• Fibre

  3g

• Sugar

  1g

• Salt

  2.3g

Ingredients

• 1¼kg potatoes, cut into 2½ cm cubes
• 3 tbsp vegetable, sunflower or rapeseed oil
• 1 tbsp fine polenta or cornmeal
• For the herby salt
• 6 rosemary sprigs
• 6 thyme sprigs
• 3 sage leaves
• 3 tbsp coarse sea salt

Directions

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.

Categories: All Christmas, Grains & Pulses