Stock-Roasted Potatoes

STOCK-ROASTED POTATOES

This is a delicious weight-watchers' recipe that uses no fat at all, just hot stock. The end result is a crispy half and a moist soggy half.

Serves 4 6

• 2 lb (900 g) potatoes, parboiled and peeled

• 1 pt (570 ml) hot stock

• salt

• parsley to garnish

1. Cut the potatoes into even-sized pieces and put in a large baking tin.

2. Half fill the tin with the hot stock, sprinkle with salt and put in a pre-heated (400F/200C/gas mark 6) oven.

3. Cook for 50 minutes until the top is brown and most of the stock has been absorbed.

4. Serve garnished with parsley.

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