Roast Potatoes

Peel and chop 1kg of floury potatoes into quarters.

Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6.

Place the potatoes in cold water and bring to the boil, reduce the heat and simmer for 10 minutes. After 10 minutes, test the potatoes with the tip of a knife to see if the outer edge is fluffy, if not simmer for a little longer.

Crumble the Knorr Vegetable Stock Cube into the oil and mix well.

Chop 2 sprigs of rosemary.

Place the roasting tin in the oven to heat for 5 minutes.

Drain the potatoes thoroughly and pour in half of the oil mixture. Put a lid on the saucepan and shake the potatoes to rough up the edges.

Pour the remaining oil into the hot roasting tray. Add the potatoes, sprinkle with rosemary, shake the tray and place in the oven. Roast for 40-45 minutes, until the potatoes are golden brown.