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Roast Potatoes

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 kg floury potatoes, peeled and cut into quarters
  • 4 tbsp vegetable oil
  • 1 Knorr Vegetable Stock Cube
  • 2 sprigs rosemary, chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

257kcal

Energy (kJ)

1073kJ

Protein (g)

3.3g

Carbohydrate incl. fibre (g)

30.2g

Carbohydrate excl. fibre (g)

25.4g

Sugar (g)

2.2g

Fibre (g)

4.8g

Fat (g)

14.3g

Saturated fat (g)

2.5g

Unsaturated fat (g)

11.1g

Monounsaturated fat (g)

3.1g

Polyunsaturated fat (g)

7.9g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

287mg

Salt (g)

0.72g

Vitamin A (IU)

35IU

Vitamin C (mg)

17.5mg

Calcium (mg)

25mg

Iron (mg)

1.17mg

Potassium (mg)

769mg

Total

1027kcal

4292kJ

13.0g

120.8g

101.6g

9.0g

19.2g

57.1g

10.0g

44.3g

12.5g

31.8g

0.3g

0mg

1148mg

2.87g

139IU

69.8mg

100mg

4.67mg

3077mg


  • 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.