Perfect roast potatoes

A quick and easy way to make perfectly crispy and tasty roast potatoes without adding lots of fat!

My favourite method for cooking roast potatoes has always been in lard, it makes really nice roast potatoes. BUT I hate to think about how unhealthy they are- I’ve not really wanted to make ‘healthy’ roast potatoes before as I worry they will be too dry, but this method really does make lovely potatoes that wouldn’t compare unfavourably with the ones dripping in grease!


My Recipe

Serves: 4
Syns: none
Healthy Extra: none


  • 10 medium-sized potatoes
  • 1/2 a chicken oxo cube, finely crumbled
  • 1 tsp garlic salt
  • 1 tsp chopped fresh rosemary leaves
  • Fry light (I used Rapeseed for these ones)


  1. peel potatoes and cut each one into 2 or 3 pieces, (depending on size). Put into a pan of cold water as soon as chopped
  2. Bring the pan of potatoes and cold water to the boil, and when it is bubbling well, cover with a lid, reduce to a high simmer and simmer for 8 minutes.
  3. Using oven gloves, use the lid to drain the water away into the sink (make sure it's all gone), put the lid back on and shake the pan vigorously
  4. You want to roughen up the outsides of the potatoes, but not completely break them apart.
  5. Once well roughened, sprinkle over the stock cube, garlic salt and rosemary, spray with Fry light, and shake again
  6. Spray again with Frylight (generously- you want to make sure they are coated)
  7. Spray a non-stick baking tray with Fry light and pour the potatoes onto it, setting them apart from eachother so they have room to crisp up.
  8. Bake at 180c for around 1 hour- check them at 45 minutes to make sure they aren't ready- ovens can vary.
  9. Once they are brown and crispy on the outside, serve.

Additional Info

1 Reply to "Perfect roast potatoes"

  • Jenny 26th January 2016 (10:51 am)

    Wow! Must try these, I so miss roast potatoes!
    Thank you so much.