Crispy Roast Potatoes Without Oil

Sundays are made for roast dinners. My favourite part of any roast has got to be the roast potatoes. Cooked in oil they can be synarific (yes it's a word, I just made it up!). This is a tried and tested way of getting perfect crispy roast potatoes that are full of flavour. Every time I've cooked them for friends they have earned great compliments, and that's before they even know they're Slimming World friendly!

The cooking time really varies on that potato, so you will have to keep an eye on them! You can see my full 2 syn roast dinner recipe here

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Healthy Roast Potatoes Recipe

You will need:

Good quality potatoes - as many as you can fit in your tray
2 stock cubes made up with a pint of water (flavour the same as the meat you're cooking) 
Fry light 
Salt & pepper 


Peel the potatoes and chop to roast potato size

Par boil for 5 minutes

Drain the water and shake the pan to fluff the potatoes up. Sprinkle with sea salt and pepper, and mix up in the pot. 

Put potatoes on a roasting tin and pour about a pint of stock over the potato ensuring they all get a covering. The stock should reach half way up the potatoes. Spray the tops with fry light and sprinkle salt and pepper

Put them into the oven at 190 degrees. Add another spray of frylight half way through. You will know they're ready because there will be no stock left in the tray and the potatoes will be crispy, but keep an eye on them, cooking times vary but is usually around 30-45 mins. 


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L x