Savoury roast potatoes
- Kate Campbell
Save recipe
Serves 6 - 8
Easy
Prep: 15 mins
Cook: 1 hr and 15 mins
A star rating of 3 out of 5.2 ratingsRate
loading...
Crumble a beef stock cube into a roasting tin alongside vegetable oil to make these moreish, savoury roast potatoes. They're a perfect side dish
Low fat
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
- 3 tbsp vegetable oil
- 2kg Maris Piper potatoes
- 1 beef stock cube
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (8)
- kcal214
- fat4g
- saturates0.4g
- carbs38g
- sugars2g
- fibre4g
- protein4g
- salt0.7g
Ad
Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the oil into a large, deep roasting tin and put in the oven to heat up for at least 20 mins. Peel the potatoes, then cut in half if small, or into quarters if large. Tip into a pan of well-salted cold water and bring to the boil. Boil for 8 mins until almost tender, then drain. Leave to steam-dry for 10 mins, then gently shake to fluff the potatoes up a bit.
-
step 2
Remove the roasting tin from the oven, crumble in the stock cube and stir carefully into the oil. Add the potatoes and gently toss to coat them, then season and toss again. Roast in the oven for 1 hr until golden, turning the potatoes a few times to ensure even browning.
Recipe from Good Food magazine, November 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...