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Roast Potatoes

For perfect roast potatoes every time, shake up the boiled potatoes, crumble the vegetable stock with the oil and add half of this oil mix to the potatoes and the other half to the roasting tray. Roast for around 50 mins and then indulge!
  • 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)

255kcal

Energy (kJ)

1068kJ

Protein (g)

3.2g

Carbohydrate incl. fibre (g)

29.9g

Carbohydrate excl. fibre (g)

25.3g

Sugar (g)

2.2g

Fibre (g)

4.6g

Fat (g)

14.2g

Saturated fat (g)

2.5g

Unsaturated fat (g)

11.2g

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)

34IU

Vitamin C (mg)

17.2mg

Calcium (mg)

19mg

Iron (mg)

1.02mg

Potassium (mg)

767mg

Total

1022kcal

4271kJ

13.0g

119.7g

101.3g

9.0g

18.4g

56.9g

9.8g

44.6g

12.4g

31.7g

0.3g

0mg

1147mg

2.87g

134IU

68.8mg

76mg

4.10mg

3069mg


  • 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.