Roast Potatoes

Let's Get Cooking

• 1 Peel and chop 1kg of floury potatoes into quarters.
• 2 Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6.
• 3 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.
• 4 Crumble the Knorr Vegetable Stock Cube into the oil and mix well.
• 5 Chop 2 sprigs of rosemary.
• 6 Place the roasting tin in the oven to heat for 5 minutes.
• 7 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.
• 8 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.