Roast Potatoes
For perfect roast potatoes every time, shake up the boiled potatoes, crumble the vegetable stock with the oil and add half of this oil mix to the potatoes and the other half to the roasting tray. Roast for around 50 mins and then indulge!
- Recipe serves4
- Preparation Time15 min
- Cooking Time60 min
Ingredients
- 1 Knorr Vegetable Stock Cube
- 4 tbsp vegetable oil
- 1kg floury potatoes, peeled and cut into quarters
- 2 sprigs rosemary, chopped
Method
- Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6.
- Crumble the Knorr Vegetable Stock Cube into the oil and mix well.
- Place the potatoes in cold water and bring to the boil, reduce the heat and simmer for 10 minutes. After 10 minutes, test the potatoes with the tip of a knife to see if the outer edge is fluffy, if not simmer for a little longer.
- Place the roasting tin in the oven to heat for 5 minutes.
- Drain the potatoes thoroughly and pour in half of the oil mixture. Put a lid on the saucepan and shake the potatoes to rough up the edges.
- Pour the remaining oil into the hot roasting tray. Add the potatoes, sprinkle with rosemary, shake the tray and place in the oven. Roast for 45-50 minutes, until the potatoes are golden brown.
- Tips: To make a delicious bubble and squeak, lightly mash any leftover veg, dice roast potatoes, and blend with an egg. Shallow fry little mounds in hot oil, turning till golden and crisp on both sides. Serve with leftover meat and gravy. For lots more hints and tips to help you to make the most of your food visit www.lovefoodhatewaste.com
