1¼kg potato, cut into 2½ cm cubes

3 tbsp vegetable, sunflower or rapeseed oil

1 tbsp gluten free flour

For the herb salt

6 rosemary sprigs

6 thyme sprigs

3 sage leaves

3 tbsp coarse sea salt

Serves - 6


To make the herb 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, gluten free flour, 2 tbsp of the herb 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.

Recipe adapted from: Good Food
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