Crunchy Potatoes with Herby Salt

*Crunchy Potatoes with Herby Salt*
Serves 8

Adapted from a recipe in BBC Good Food Magazine, December 2012.

1.25kg/2 pounds 12 oz potatoes, peeled and cut into 1 inch cubes
3 TBS vegetable, sunflower or rapeseed oil
1 TBS fine polenta or cornmeal

For the Herby Salt
2 tsp dried rosemary leaves
2 tsp dried thyme leaves
1 tsp dried sage leaves
3 TBS coarse sea salt

fresh ground black pepper

Preheat the oven to 200*C/400*F/ gas mark 6.  Have a large roasting tin ready.

Make the herby salt by putting everything into a mortal and pestle and grinding hen together until you have a fine salt, with lots of green flecks.  Toss the potatoes into the roasting pan with the oil, 2 TBS of the herby salt, the cornmeal and some black pepper (to taste) until they are coated evenly.

Roast in the heated oven for 30 minutes.  Give them a good shake and roast them for a further 15 to 20 minutes until they cooked through and the edges are nicely crisped.  Serve hot.