Serves 4 Preparation Time 20 Minutes Cooking Time 1 Hour
Roast potatoes are a stalwart of many a Sunday dinner. To me, they should be golden and crispy where they caramelize in the tin. This is normally achieved by using oil or some type of fat.
These days or especially this time of the year we are all trying to eat healthier and cut down on calories. I still wanted the lovely roast potato flavour but wanted to ramp it up a bit and remove the fat content. What better way to this than use lots of lovely garlic and herbs. To replace the fat I used vegetable stock.
Believe me, you will not miss the fat and these definitely have a place on any roast dinner.
- 250g Maris Piper potatoes
- 1 large sweet potato
- 1 Onion chopped
- 5 Cloves of garlic
- 180ml Vegetable stock
- Fry Light spray oil
- Few sprigs of fresh Rosemary
- Preheat the oven to 230C
- Place the potatoes in a pan of salted water and parboil then only until they just begin to break down roughly 5 mins. Drain and leave to dry slightly.
- Place the onion and roughly chopped garlic into a roasting pan. Make up the stock and pour it into the bottom.
- Place the peeled chunks of potato on top of the stock, spray with the oil and season with salt and pepper.
- Place into the oven for 30 minutes and then take out and turn the potatoes and place back into the oven.
- Cook for a further 30 minutes or until all the stock has been absorbed.
- Serve piping hot and enjoy.
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