Oxo roast potatoes
An easy and low fat way to make delicious roast potatoes which are syn free on slimming world
Why are oxo roast potatoes such a slimming world classic?
Oxo roast potatoes are almost guaranteed to come up on your radar when you join Slimming World. Creating a tasty roast potato that is crispy on the outside and moist and fluffy in the middle can be tricky when you aren’t relying on fats such as olive oil, goose fat, or lard. This simple method makes very tasty roast potatoes, which taste great, and look great too.
what do i need to know before i make these?
I would suggest that you avoid using your favourite non-stick baking tray for this method of cooking roast potatoes. This involves covering the potatoes with stock, and then reducing this down as the potatoes roast, which can leave a burnt residue on the tray. I have very basic catering style stainless steel trays from Ikea which are easy to clean no matter whether you get some really burnt parts. The method does make great roast potatoes, but it will also leave a bit of a mess on your tray!
What possible variations are there?
A beef stock cube is perfect alongside roast beef, or you can do it with a chicken stock cube if you are having roast chicken. You can also add herbs of your choice to add flavour- rosemary goes really well with the beef and chicken, or some dried thyme also adds a little twist.
what are the keys to success with oxo roast potatoes?
- The par-boiling is really important to fluff up the outsides of the potatoes to allow them to be crispy, so don’t miss this step out!
- Allow the time needed for the stock to evaporate and the potatoes to crisp up- you might need a little longer than the time suggested in the recipe, but you will be able to tell visually when they are good to go!
- Choose a variety of potato that is good for roasting. I usually use Maris Pipers, but Roosters and Kind Edwards are also great. If you are getting your potatoes from a supermarket, the front of the packet will usually say whether they are best suited to roasting, mashing or chipping!
Are there other methods to make oxo roast potatoes?
Another way to make these is to add the stock cubes to the potato water when you par-boil them. The outsides of the potatoes will absorb some of that stock, and then when you fluff them up, generously spray them with low calorie cooking spray, and roast them, you will still get a tasty, crispy effect, although the flavour and look won’t be as strong as if you fully roast them in the stock.
Another of my favourite roast potato methods is to fluff the potatoes and then crumble a stock cube over them. You can follow this method by looking at my Perfect roast potatoes recipe.
What can I serve these with?
Lemon and herb roast chicken
Slow-cooked beef brisket with onion gravy
Spring leeks & peas
SHARE THIS RECIPE
Oxo roast potatoes
- 8-10 white potatoes, peeled and cut into halves/thirds depending on their size maris piper make great roast potatoes
- 2 Oxo cubes chicken or beef
- Low calorie cooking spray
- Preheat oven to 200°c
- Chop each potato into 2 or 3 parts, depending on size
- Add the potatoes to a large saucepan with a lid, cover with boiling water, and par-boil them for 5 minutes. When ready, drain the water away, place the lid on the pan and shake the potatoes up vigorously to roughen up the edges (the key to a crisp roast potato). Be careful not to burn your hands! I hold the pan and the lid on with oven gloves when I do this.
- Pop your potatoes into a deep baking tray (ideally stainless steel rather than non-stick- see the note above about this).
- Prepare your stock. Dissolve the Oxo cubes in 300ml of boiling water. Once ready, pour the stock all over the potatoes in the tray. This will partially submerge the potatoes.
- Spray the tops of the potatoes with low calorie cooking spray.
- Pop into the middle of the pre-heated oven, and roast for around 40 minutes (they may require longer, depending on your oven), until the stock has evaporated and the potatoes are crispy on top.