Herby diced potatoes (serves 8 - depending on appetites!)

Ingredients

1¼kg potato peeled and 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

Method

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 cubed 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 200°C/180°C fan/gas mark 6 for 30 minutes. When the meat comes out, turn up the heat to 220°C/200°C fan/gas mark 7 and cook the remaining potatoes on the top shelf for a further 45 minutes, shaking the tin halfway through the cooking time.