Perfect roast potatoes


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

10 mins

1 hour

419 kcals

serves 4



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!

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Perfect roast potatoes

  • Author: Pip Payne
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


A quick and easy way to make perfectly crispy and tasty roast potatoes!



  • 10 medium-sized potatoes
  • 1/2 a chicken oxo cube (finely crumbled)
  • 1 tsp garlic salt
  • 1 tsp chopped fresh rosemary leaves
  • low calorie cooking spray


  1. Peel potatoes and cut each one into 2 or 3 pieces, (depending on size). Put them into a pan of cold water as soon as they are 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 low calorie cooking spray, and shake again
  6. Spray again with cooking spray (generously- you want to make sure they are coated)
  7. Spray a 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.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour

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