Enjoy making syn-free roast potatoes with this quick and easy recipe that doesn't call for a lot of fat or frylight. Potatoes that have a crispy outside and a soft, welcoming inside are ideal.
The deliciously crispy texture of fatty roast potatoes is one of the things I miss most about traditional roast dinners. You know what I've discovered? The entire procedure can be revolutionised with a stock cube.
The secret is to make sure the pan is really hot straight out of the oven, and to ensure that the potatoes are wonderfully fluffy, parboil them and then give them a good mashing. To get the best roast potato, you must do this step.
I love adding dried rosemary to the potatoes to enhance them. Although it's normally best to use fresh rosemary, it's not always feasible to have it on hand. And to keep the flavour the same but drastically cut the salt level, I always choose OXO cubes with reduced salt.
This adaptable recipe suits both skin-off and skin-on tastes. As I have done, leave the skin on for a more rustic look. What was the outcome? Delectable beyond words!
Syn-Free OXO Roast Potatoes
Slimming World Syns: Zero Syns
INGREDIENTS:
Eight big potatoes, cut in half (skin on or off)
One cube of beef or chicken stock
One-half tsp. dried rosemary
Salt and pepper
Frylight
INSTRUCTIONS:
Turn the oven on to 220°C, Fan 200°C, or Gas Mark 7.
In a big pan, bring salted water to a boil.
After washing, put the potatoes in a pot of boiling water and parboil for 4-5 minutes.
Preheat an ovenproof pan.
Fill a medium-sized mug with boiling water, crumble in the stock cube, and stir.
After draining, mash the potatoes in the pan to fluff them up.
Take the hot pan out of the oven, add the potatoes, cover with the stock, and give each one a quick spray with Frylight.
Add rosemary, salt, and pepper for seasoning.
Bake for about 30 to 40 minutes, or until the potatoes are crispy and the stock has been completely absorbed.
Syn-Free OXO Roast Potatoes
Ingredients
- 8 Eight big potatoes cut in half (skin on or off)
- 1 One cube of beef or chicken stock
- 1,5 tsp One-half tsp. dried rosemary
- Salt and pepper
- Frylight
Instructions
- Turn the oven on to 220°C, Fan 200°C, or Gas Mark 7.
- In a big pan, bring salted water to a boil.
- After washing, put the potatoes in a pot of boiling water and parboil for 4-5 minutes.
- Preheat an ovenproof pan.
- Fill a medium-sized mug with boiling water, crumble in the stock cube, and stir.
- After draining, mash the potatoes in the pan to fluff them up.
- Take the hot pan out of the oven, add the potatoes, cover with the stock, and give each one a quick spray with Frylight.
- Add rosemary, salt, and pepper for seasoning.
- Bake for about 30 to 40 minutes, or until the potatoes are crispy and the stock has been completely absorbed.