Veggie Stock Roasted Crispy Potatoes

Ingredients

• 4 largepotatoes
• 1 tbspsalt
• 1 tspbicarbonate of soda
• 1 mediumred onion, thinly chopped
• to tastemixed herbs
• to tasteolive oil
• to tastedried rosemary
• to tastebutter
• 1 cubeOXO vegetable stock
• to tastegarlic salt

Instructions

1. 1

   Parboil the potatoes

   Peel the potatoes and cut them into bite-sized chunks. Bring cold water to the boil over a medium heat, then add the potatoes, salt and bicarbonate of soda. Cook until parboiled: a knife should pierce a piece of potato.

2. 2

   Mix the seasoning

   Meanwhile, gently mix the olive oil, garlic salt, mixed herbs and vegetable stock cube, breaking the cube down as you stir.

3. 3

   Rough up the potatoes

   Heat some butter on a baking tray. Drain the potatoes in a colander, then shake them well to roughen their edges.

4. 4

   Combine on the tray

   When the butter is hot, add the potatoes, onion and stock-and-oil mixture. Toss until everything is evenly coated.

5. 5

   Roast until crisp

   Roast at 210°C for 45 minutes, mixing the potatoes halfway through.

What are veggie stock roasted potatoes?

Roast potatoes are a familiar British side, usually made by parboiling potatoes before roasting them in fat. This version adds vegetable stock, herbs and red onion for a savoury, aromatic coating.

Roughing up the parboiled potatoes creates more uneven edges to brown in the oven. The stock cube seasons the oil, which is mixed through the potatoes before roasting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 6g protein, 48g carbs, 9g fat.

Most of the carbohydrates come from the potatoes, while the olive oil and butter provide most of the fat. The potatoes contribute a little protein, but not as much as a protein-rich main; serve a portion with beans, eggs or another protein and some vegetables.

Choosing the potatoes and seasoning

Potatoes: large potatoes are easy to peel and cut into even, bite-sized chunks. Similar-sized pieces are more likely to cook at the same pace.

Stock and herbs: the stock cube, garlic salt, mixed herbs and dried rosemary bring the main savoury flavours. The ingredient list does not give quantities for these seasonings, so adjust them to taste.

Why parboiling matters

Bicarbonate of soda: it is added to the salted boiling water before roasting. The recipe uses this alongside parboiling to help prepare the potato surfaces for crisping.

Doneness: stop parboiling when a knife can pierce a potato piece. The chunks should be drained before they go on the tray.

Getting crisp edges

Rough edges: shake the drained potatoes in the colander to scuff their surfaces. Handle them carefully so they keep their bite-sized shape.

Hot butter: heat the butter on the baking tray before adding the potatoes. Toss the ingredients to coat them evenly, then mix once halfway through the 45-minute roast.

The onion and stock coating

Red onion: chop it thinly so it can roast alongside the potato chunks. Add it to the tray with the potatoes and seasoning mixture.

Stock mixture: break the cube down as you combine it with the oil, herbs and garlic salt. Mixing it through the potatoes helps distribute the flavour across the tray.

What to serve with them

These potatoes work as a side for roasted vegetables, beans or a main dish of your choice. Their savoury seasoning also suits a simple salad or steamed greens.

For a more balanced plate, add a protein-rich main and a generous portion of vegetables.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks for more even cooking.
• Drain the potatoes well before shaking them in the colander.
• Break the stock cube down thoroughly in the oil mixture.
• Heat the butter on the tray before adding the potatoes.
• Mix the tray once halfway through the 45-minute roasting time.

Variations

• More rosemary: add extra dried rosemary for a stronger herbal flavour.
• Herb change: use a different combination of mixed herbs to suit your meal.
• Milder garlic: reduce the garlic salt and season to taste.
• More onion: add extra thinly chopped red onion for a sweeter roasted note.

Common mistakes to avoid

• Uneven chunks: cut the potatoes to a similar size so they cook at a similar rate.
• Skipping the rough edges: shake the drained potatoes in the colander before roasting.
• Leaving excess water: drain the potatoes thoroughly before adding them to the tray.
• Adding them to cool butter: heat the butter on the tray first, as the method directs.
• Forgetting the halfway mix: turn the potatoes once during the 45-minute roast.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven until hot throughout; this helps the edges crisp up again better than reheating in a microwave.

Frequently asked questions