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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
