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Oxo roast potatoes

  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Crispy on the outside, fluffy in the middle and low in fat!



  • 810 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


  1. Preheat oven to 200°c
  2. Chop each potato into 2 or 3 parts, depending on size
  3. 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.
  4. Pop your potatoes into a deep baking tray (ideally stainless steel rather than non-stick- see the note above about this).
  5. 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.
  6. Spray the tops of the potatoes with low calorie cooking spray.
  7. 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.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

Keywords: roast dinner, Roast potatoes, syn free roast potatoes