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Low fat, healthy eating roast potatoes

A white dish full of roasted potatoes and other vegetables.

Photograph by beebrulee.


  • Your favourite potato (red, white, pink, old, new)
  • Plus! Your choice of any vegetable such as red or yellow onions, parsnips, carrots, sweet potatoes, turnips, fennel, celery celeriac…
  • Boiled water from the kettle
  • 1 level tsp stock powder/granules
  • 2 heaped tsp dried thyme
  • 1 generous glug olive oil


  1. Pre-heat the oven to 230ºC / 450ºF / gas mark 9.
  2. Peel the vegetables and cut into roughly the same size pieces (potatoes are especially good cut lengthways, I think).
  3. Put in a bowl, add a glug of olive oil plus dried thyme, ground black pepper and a little salt (remember that there is salt in the stock)
  4. Shake the bowl gently to coat the vegetables.
  5. Boil the kettle, put a level teaspoon of stock powder or granules in a roasting pan then pour on enough water to a quarter of an inch (half a centimeter) up the side of the pan.
  6. Transfer the vegetables to the pan and bake for at least an hour until golden and crispy and frankly delicious.


  • If you’re cooking these alongside another dish (e.g. a Sunday roast) then put them in alongside the meat at the lower temperature for 90 minutes or so and when you take the meat out to rest, increase the oven temperature to its max and keep cooking the roast vegetables until they crisp, about 20-30 minutes.
  • You can also add both root and non root vegetables such as tomatoes, olives, peppers, courgettes and so on but add these 30-40 minutes before the end so that they don’t overcook.
  • It’s one of those dishes that’s different every time you cook it – go check your fridge and see what you can use up in the roasting pan this evening!
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