Like everyone I love roast potatoes but they are of course usually so high in syns due to the fat content. This method of making them leaves them crispy and really tasty, I’m sorry I can’t credit the author of the original recipe I’ve seen it on various sites and was intrigued. You’d think the potatoes would go soggy but they don’t.
They were a big hit with the family too always a bonus so not cooking separately for everyone else. I would leave them in the oven a little longer next time until browner I cooked them for 45 minutes as was pushed for time but next time will do them longer probably give them an hour.
I’m sorry the amounts are vague but it will depend on the size of your roasting tin and how many you are making.
1 pint stock (from an oxo cube beef/chicken or veg whatever you want, might need more or less depends on the size of the roasting tin)
peeled potatoes (enough to fill the roasting tin you are using)
Boil the potatoes for 5 minutes in salted water then drain.
Place the potatoes in the roasting tin and pour in the stock until about halfway up the potatoes.
Spray the tops of the potatoes with spray oil and place in hot oven gas 8/ 450/230 and baste with the stock every 15 minutes or so, roast until brown and crispy and the stock has disappeared. Takes about 45 minutes to an hour.
Credit : http://vicki-kitchen.blogspot.com
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