Crunchy potato squares with herby salt

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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



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.


Source: BBC Good Food

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