Slimming World OXO roast potatoes

In my Slimming World group lately there has been a lot of excitement about something called ‘OXO roast potatoes‘! This is because the recipe I’m about to share is a ‘Syn-free’ way to have ‘roast’ potatoes – one of those gorgeous but calorific elements to a roast dinner. So now you can have the same roast potato effect without the fat!

To make these little stunners for yourself, here’s what you need:

Potatoes – peeled and cut into quarters. Prepare as many as you want – I always make a tray full!

2 cubes of beef OXO stock

250ml hot water

salt

Low fat cooking spray – I use Fry Light

Method:

Pre-heat oven to 220 degrees

In a pan, par boil the potatoes for about 10 minutes. I sometimes go a little longer – I like to be able to put a knife into the potato and find it soft enough to jab, but not too soft that it is mushy

Then, drain your potatoes and shake the colander a bit to scuff up the edges

Get a deep sided baking tray and put the potatoes in. Spray the potatoes with Fry Light

Sprinkle salt over the potatoes

Then, boil a kettle. Measure 250ml of hot water and crumble two OXO cubes into it

Stir until dissolved then pour the OXO into the bottom of the pan – pour at the side so it doesn’t go over the top of the potatoes

Put into your heated oven for around 45 minutes. When you remove the tray, you’ll find that the potatoes have soaked up the stock which gives them a lovely indulgent taste!

Serve as a side dish to your roast dinner!

They are a bit of a faff with having to par boil, then roast (as opposed to mash which is just boiling) so they take longer too but they are definitely worth the effort!

I love the creativity us slimmers use to be able to enjoy the things we love without all the calories! This is a great little recipe to have to wow your family they would never know that these potatoes are made in a way that doesn’t involve oil or fat!

Have you ever tried OXO roast potatoes? What did you think? Let me know in the comments!