I love adding dried Rosemary to the potatoes. Using fresh Rosemary is usually better but it’s not always easy to keep this fresh. I also always use reduced salt OXO cubes too. They retain the same taste but reduce the salt content massively.
Servings: 2-3 Syns: FREE
Ingredients:
5 Large Potatoes 1 Beef or Chicken OXO Cube 1/2 A tsp Dried Rosemary Frylight Salt Pepper
Method:
Pre heat oven to 180c and place a roasting tin in the oven to heat.
Heat some water in a pan to boiling point.
Roughly peel potatoes and slice to size.
Place potatoes In the pan and par boil for around 5-6 minutes.
Add boiling water to an average sized mug, crumble the stock cube into the mug and stir.
Drain the potatoes and bash about in the pan to fluff them up.
Remove the hot pan from the oven, place the potatoes in, pour over the stock and then spritz each potato with Frylight.
Season with salt & pepper.
Place in the oven for around 30 – 40 minutes or until the stock has been fully absorbed and the potatoes are crispy.