Sage and onion roasties
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Sage and onion roasties
Adding a polenta coating to par-boiled roasties helps them to crisp up so you can use less oil, to reduce fat and calories. Using herbs boosts flavour so you can reduce salt intake too
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
306Kcal
Fat
9gr
Saturates
1gr
Carbs
49gr
Sugars
2gr
Fibre
5gr
Protein
5gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1kg potatoes such as King Edwards, Desirée or Rooster
- 3 tbsp vegetable oil
- 1 tbsp polenta, cornmeal or semolina (use polenta or cornmeal if gluten free)
- 2 tsp onion granules
- 1½ tsp dried sage
Step by step
Get ahead
Prep the potatoes to the end of step 2 a few hours ahead. Leave at room temperature, don’t chill.
- Preheat the oven to 200°C, fan 180°C, gas 6. Peel the potatoes and cut into chunks (not too big). Boil for 10-12 minutes until they are beginning to soften at the edges. Drain in a colander, shaking to roughen up the edges, and let them steam-dry for a minute or so. Tip onto a large baking tray or roasting tin and brush all over with the oil.
- Mix together the polenta, onion granules and sage plus some seasoning, then sprinkle this over the potatoes and turn to coat.
- Roast in the oven for about 40 minutes, turning once or twice as they cook, until golden brown and crisp.
