All Simple Vegetable Recipes

Irresistible Roast Potatoes



This is an irresistible roast potatoes whereby there are never any leftovers however much you make.

Serves 4-6

  • 31b (1.4 kg) potatoes

  • 4 Knorr chicken stock cubes

  • 8 oz (225 g) butter

  • 4 pts (2.3 1) water

  • pepper

  1. Dissolve the stock cubes and melt half the butter in the heated water while you parboil the potatoes for 10 minutes.

  2. Pre-heat the oven to 400F/200C/gas mark 6. Cut the potatoes in half lengthways and then lay each half flat side down and slice in 1/2-in (1-cm) rounds.

  3. Butter a heavy baking dish copiously and strew with the potatoes.

  4. Season liberally with pepper.

  5. Pour over the stock so that potatoes peek through. Cook until all the liquid has evaporated, about 1 hour.

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