Low-fat roasties

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• moo

  16 January 2008

  moo commented on this recipe

  Why the stock? I parboil the potaoes first. I use the same amount of potatoes and olive oil, but add some balsamic vinegar.This gives a super flavour. Surely the addition of stock will steam the potatoes?

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• moo

  16 January 2008

  moo commented on this recipe

  Why the stock? I parboil the potaoes first. I use the same amount of potatoes and olive oil, but add some balsamic vinegar.This gives a super flavour. Surely the addition of stock will steam the potatoes?

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• Dawn

  26 January 2009

  Dawn rated and commented on this recipe

  

  I have to follow a very low fat diet and i love my roasted potatoes. This recipe is perfect as i can still have the roasties without the fat. Thanks

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• Kat

  01 February 2009

  Kat rated and commented on this recipe

  

  These were an excellent alternative to normal roast potatoes. It made the potatoes incredibily soft inside and very flavousome. I would def make these again.

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• sian:-}

  26 March 2009

  sian:-} commented on this recipe

  could i use chicken stock????????????

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• jennym

  29 March 2009

  jennym commented on this recipe

  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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• Emma

  19 April 2009

  Emma commented on this recipe

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

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• westy

  10 July 2009

  westy commented on this recipe

  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.

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• westy

  10 July 2009

  westy commented on this recipe

  oh, i do parboil first aswell

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• KELLY COOKS

  10 December 2009

  KELLY COOKS commented on this recipe

  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.

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• dsr25

  06 November 2010

  dsr25 commented on this recipe

  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!

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• Sazzy

  07 January 2011

  Sazzy rated and commented on this recipe

  

  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!

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• madeitwithlove

  15 March 2011

  madeitwithlove commented on this recipe

  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.

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• Nymphadora

  04 April 2011

  Nymphadora commented on this recipe

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

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• Natlee89

  09 April 2011

  Natlee89 rated and commented on this recipe

  

  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.

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• Fallenangel

  29 June 2011

  Fallenangel commented on this recipe

  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...

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• Cookie

  14 January 2012

  Cookie commented on this recipe

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

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• Steve Taylor

  25 February 2012

  Steve Taylor commented on this recipe

  Why stock! Well it's all about FLAVOUR.

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• lizzle1990

  25 March 2012

  lizzle1990 rated and commented on this recipe

  

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

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• Nicole

  23 September 2012

  Nicole rated and commented on this recipe

  

  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.

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Ingredients

• 800g roasting potatoes , quartered
• 1 garlic clove , sliced
• 200ml vegetable stock (from a cube is fine)
• 2 tbsp olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 1 hr

Low-fat, Super healthy

Ingredients

• 800g roasting potatoes , quartered
• 1 garlic clove , sliced
• 200ml vegetable stock (from a cube is fine)
• 2 tbsp olive oil

Per serving

201 kcalories, protein 5g, carbohydrate 35g, fat 6 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.2 g

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