Low-fat roasties

Prep: 10 mins Cook: 1 hr


Serves 2
Enjoy these guilt-free roast potatoes - they contain around 6g fat compared to the usual 14g!

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal201
  • fat6g
  • saturates1g
  • carbs35g
  • sugars1g
  • fibre3g
  • protein5g
  • salt0.2g
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  • 800g roasting potatoes, quartered



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 garlic clove, sliced
  • 200ml vegetable stock (from a cube is fine)
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/fan 180C/gas 6. Put the potatoes and garlic in a roasting tin. Pour over the stock, then brush the tops of the potatoes with half the olive oil. Season, then cook for 50 mins. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.

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Comments (25)

Frenchbulldogmabel's picture

Do I need to parboil and should the stock be hot please

ms_diva88's picture

These worked really well, didn't end up soggy and tasted so gorgeous. I did end up turning the potatoes and pouring away the leftover stock that hadn't evapourated/soaked up after 50 minutes, but this just let them crisp up nicely for the last 15 mins or so. Definitely so simple and tasty and it was commented that they shouldn't have tasted so good with so few calories!

pookiegirl's picture

I actually par-boil the spuds in the water flavoured with the stock cube,(if you try cooking them in the oven with the water and stock cube I've found the water just evaporates!!) You can then just spray them with a low cal spray or put them in a plastic bag with a little oil in then transfer to a hot baking tray.

markosi36's picture

Thanks for this recipe, I am yet to find a low fat alternative for roast pots. I am trying to follow a lower fat diet these days - lost three stone so far. At the moment I have boiled spuds, while the rest of my lot still have their roasties.
I will try these for our Sunday roast -fingers crossed

fred52's picture

you all mention a 'recipe', I can't see any recipe only a method ??

nicolek's picture

Wish I'd par-boiled these first as other suggested, went soggy at the bottom and stuck to the roasting tin. There were a few roasties which were right on the top that turned out ok but nothing special. Won't be making again.

lizzle1990's picture

Tried this recipe today was beautiful was so nice been able to eat something whats normally so high in calories without feelingnaughty haha

stbr25457's picture

Why stock! Well it's all about FLAVOUR.

suzido's picture

These potatoes are delicious - so easy and so tasty and the fact that they're low in fat is even better.

fallen_angels_wrath's picture

I am also curious at the stock, I think parboiling then brushing with Olive oil should do it, I am a diabetic and have to follow a strict diet...

natlee89's picture

Just popped them in the oven and left to do their magic. Turned out divine with an interesting kick from the veg stock. Very hassel free.

gilderoylock's picture

Mmmmm I tried these with pork stock. Wonderful, will definatley be having again.

madeitwithlove's picture

For extra low fat roasties, 200/300gms potatoes peeled weight,par boiled in herbs of your choice.Drain potatoes, spray liberally with 1cal spray roast in hot oven. Check potatoes after 20 minutes, give a few more sprays, I usually do about another 10 sprays, continue cooking until potatoes are golden and crispy. Can't give calorific value but believe me these are megga low fat. This weight is for per person.

sazzums4god's picture

Right as rain, i was surprised at how good these little tatoes were with such few ingredients- i added fresh rosemary to mine to give them a bit more flavour!

lalapalooza's picture

I agree with the other comments - I either put mine in straight from raw on a silicone sheet to prevent sticking, with a fine spray of olive oil, or part boil and shake to rough uo before hand... delicious!

allendeath's picture

Mu mum had gallstones for years and she had to follow a really low fat diet. She would always parboil and the place on thed roasting rack around the meat after brshing with a tiny bit of oil. A very delicious alternative.

I usually parboil my spuds and then shake them in the colander after draining to rough the surface up a bit. Then I brush them with olive oil and bake - they are lovely, even if I do say so myself.

west1871's picture

oh, i do parboil first aswell

west1871's picture

i do this anyway but without the stock. The potatoes stick a bit but i use a fish slice to turn them and it doesn't matter if they stick a bit because you then get cripy bits. If you are really worried about them sticking, use a non stick roasting tin.

emmiecooks's picture

I agree with jennym, this must be printing mistake! 800g for 2 people!

generaljen's picture

This is the first time tried this recipe after looking for low calorie,low fat recipes. Absolutely delicious real alternative without using fat. Really crispy and wonderful flavour. Only concern is recipe says serves 2 but when I put this weight of potatoes in my calorie counter it doubled what recipe said serving was. Are you sure its only 2 servings and not a miss print.


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