All Simple Vegetable Recipes


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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