Low-fat Christmas recipe for 8 people, takes only 15 mins; recipe has potato, rapeseed oil, cornmeal, rosemary, thyme, sage and sea salt.
Crunchy potato squares with herby salt
Course: Low-fat Christmas
Servings
8
servings
Prep time
20 mins
Ingredients
- Thyme: 6 thyme sprigs
- Rosemary: 6 rosemary sprigs
- Rapeseed Oil: 3 tbsp vegetable, sunflower or rapeseed oil
- Potato: 1 1/4 kg potato, peeled and cut into 2 1/2 cm cubes
- Sea Salt: 3 tbsp coarse sea salt
- Sage: 3 sage leaves
- Cornmeal: 1 tbsp fine polenta or cornmeal
Directions
- 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.
- 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.
- 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.
