Oxo Roast Potatoes
Here's how to make Oxo roast potatoes with this easy recipe. It's great for Christmas, Easter and for Sunday roast too.
Ingredients
- 1 kg Potatoes
- 300 ml Boiling Water (To Make Stock)
- 2 Oxo Stock Cubes
- Herbs (Optional)
- To Taste Salt
- Oil Spray (Optional)
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 194kcalCarbohydrates: 44gProtein: 5gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.1mgSodium: 149mgPotassium: 1055mgFiber: 6gSugar: 2gVitamin A: 5IUVitamin C: 49mgCalcium: 33mgIron: 2mg
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