How To Make Oxo Roast Potatoes
Roast potatoes but not as you know it! These potatoes are roasted in Oxo beef stock for an absolutely incredible flavour. Here’s a low-fat way to make tasty roast potatoes.
If you haven’t tried Oxo roast potatoes, then you are truly missing out! It’s tasty, fluffy and a delicious way to upgrade any type of roast.
The potatoes are crispy on the outside, fluffy in the middle and the Oxo coating adds another dimension of flavour.
Whether you’re making these potatoes for Christmas, Sunday roast or as a snack, one thing’s for sure… they will not disappoint!
Slimming World Oxo Roast Potatoes
You might have tried Oxo roast potatoes if you’re in the Slimming World program.
It’s a popular Slimming World recipe, but I’ve been making low fat roast potatoes with Oxo beef stock for years. It’s a great way to give roast potatoes a tasty twist with simple cupboard staples.
This recipe lets you enjoy roast potatoes without the need to add goose fat, lard or any other type of oil. Instead, using this 1 calorie spray oil helps create crispy potatoes in a low-fat way.
However, you don’t need to add any oil to this recipe if you don’t want to.
Watch How To Make It
Below are the few ingredients needed for this recipe:
- Potatoes: I used maris piper potatoes. Other potatoes like yukon gold, king edwards and russet potatoes are great for roasting too.
- Oxo Beef Stock Cubes: It gives the roast potatoes a delicious beefy flavour.
- Salt: I like to add salt to the water when parboiling potatoes. You could also sprinkle it over the potatoes before roasting.
- Low Calorie Spray Oil: Helps create crispy roast potatoes with less calories. You can use other oils like vegetable oil or sunflower oil.
- Herbs: The addition of herbs is optional; I like to use fresh rosemary and thyme (you can use fresh or dried herbs).
Do I Have To Use Oxo Stock Cubes?
No, you don’t have to use Oxo stock cubes, Oxo has beef stock pots that you can use instead. Whichever type of Oxo product you want to use, you’ll be mixing it with 300ml of water.
You can of course use an entirely different brand of stock and not just Oxo. A good alternative is Knoor stock cube.
Which Are The Best Roasting Potatoes?
Potatoes like king edwards, maris pipers and russet potatoes are great for roasting. They’re known for a fluffy interior and creating crispy edges.
How To Make Oxo Roast Potatoes
Below is a step-by-step guide on how to make Oxo roast potatoes. Full recipe instructions are on the recipe card:
Preheat your oven to 200°C (gas mark 6, 180°Fan) and peel and chop the potatoes into quarters.
Bring a pot of water to the boil and add salt. Add the potatoes to the pot and parboil for 10 minutes.
If you’re potatoes are medium to small in size, cut the potatoes into halves instead of quarters. For really small potatoes, parboil for only 5 minutes.
Drain the water from the pot. Place the lid on the pot and shake the potatoes. This will rough up the edges and create really crispy potatoes.
Pour the potatoes into a deep roasting tray and spread out evenly into a single layer.
Mix two Oxo stock cubes with 300ml of boiling water and carefully pour it over the potatoes in the roasting tray.
Spray the potatoes with an oil spray and sprinkle your chosen herbs on top.
Place in the oven for 45 minutes or until crispy around the edges and fluffy in the middle. Turn the potatoes over halfway, for the beef stock to coat all sides.
Alternatively, you could spoon the beef stock over the potatoes halfway into the cooking time and then in the last 5 minutes.
How To Serve Oxo Roast Potatoes
My Top Tips
Parchment paper is not needed for this recipe, use a non-stick roasting tray to prevent sticking. Some parts of the stock will caramelise onto the tray, this will be a nightmare to remove if you don’t use the right tray.
This may not be Slimming World approved, but I like to spray the Oxo roast potatoes with extra oil in the last 10 minutes. The potatoes get extra crispy on the outside.
Don’t skip parboiling the potatoes, it’s key for a crispy outing and fluffy interior. When dealing with potatoes this size, I always make sure to parboil them first.
If you’re not sure what potatoes to get, look out for ‘suitable for roasting’ on the packaging.
Change The Stock Flavour: Don’t want to use beef stock? No problem! You can try this recipe with other stock flavours like chicken stock, pork stock or vegetable stock.
Change The Type Of Potatoes: You can make this recipe with new baby potatoes and even sweet potatoes too! Bear in mind, when using sweet potatoes, the cooking time should be reduced. Roast for 30 minutes or until the stock has dissolved.
What Herbs Can I Use?
I like to make this recipe with rosemary and thyme, but you can use any herbs you like. Herbs like oregano, parsley and sage are great for roasting.
You could use mixed herbs seasoning, this way you’ll get a variety of herbs in one bottle.
How To Store & Freeze
keep in an airtight container and store in the fridge for up to 2 days.
To freeze, place the potatoes into a freezer-safe container and freeze for up to 3 months. To defrost, roast in the oven from frozen. You may want to spray the potatoes with oil to crisp up whilst reheating in the oven.
More Potato Recipes
Want more potato recipes? Check out this list below:
Oxo Roast Potatoes
- Preheat your oven to 200°C (gas mark 6, 180°Fan) and peel and chop the potatoes into quarters.
- Bring a pot of water to the boil and add salt. Add the potatoes to the pot and parboil for 10 minutes.
- Drain the water from the pot. Place the lid on the pot and shake the potatoes. This will rough up the edges and create really crispy potatoes.
- Pour the potatoes into a deep roasting tray and spread out evenly into a single layer.
- Mix two Oxo stock cubes with 300ml of boiling water and carefully pour it over the potatoes in the roasting tray.
- Spray the potatoes with an oil spray and sprinkle your chosen herbs on top.
- Place in the oven for 45 minutes or until crispy around the edges and fluffy in the middle.
- Turn the potatoes over halfway, for the beef stock to coat all sides.Alternatively, you could spoon the beef stock over the potatoes halfway into the cooking time and then in the last 5 minutes.
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