Roast Potatoes

Thursday, April 8, 2010

Oven roasted potatoes are great alternative to mash. This recipe is kept on the lighter side by using a little olive oil to get them started and spray oil to crisp them up.

Fantastic with chicken, beef or lamb roasties are an essential part of any Sunday roast dinner.
The recipe below gives mash for 2 people.

• 2 tablespoons of olive oil
• 1½ pints of boiling water
• 1 vegetable or chicken stock cube. Crumbled
• 400g of potatoes. Washed, peeled then chopped into roughly half inch pieces
• 6 sprays of Fry Light One Cal Spray
• a little Salt (sea salt if you have it) and a good twist of black pepper

  1. Heat the oven to 200°C.
  2. Add the olive oil to a shallow ovenproof dish and place in the oven, on the top shelf,  to heat. 
  3. Meanwhile add 1½ pints of boiling water to a large sauce pan and bring back to the boil on a high heat.
  4. When the water is bubbling, add the stock cube and stir to make sure it's fully dissolved.
  5. Add the spuds. Bring the pot back to the boil again. Then reduce the heat to medium and cover loosely.
  6. Let it bubble away for 5-8 minutes. Drain all the water from the pot and then shake  it to roughen the edges of the potatoes.  
  7. Carefully remove the oven proof dish from the oven and carefully add the potatoes. Turn the potatoes to ensure they are well coated in the olive oil.
  8. Return to the oven and bake for 15 minutes.
  9. After 15 minutes, remove from the oven and spray with 3 sprays of spray oil. Carefully turn the potatoes and return to the oven for another 12 minutes.
  10. After 12 minutes, again remove the potatoes from the oven and add the other three sprays of spray oil. Again turn the potatoes and return to the oven for another 12 minutes. 
  11. Carefully remove from the oven, transfer to kitchen paper, add the salt and pepper and serve.

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