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