*Crunchy Potatoes with Herby Salt*
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.