Savoury roast potatoes
Crumble a beef stock cube into a roasting tin alongside vegetable oil to make these moreish, savoury roast potatoes. They're a perfect side dish
Umami roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 4 tbsp vegetable oil
- 2kg Maris Piper potatoes
- 1 tbsp yeast extract
- 2 tbsp plain flour
Nutrition: Per serving (8)
- kcal245
- fat6g
- saturates0.4g
- carbs41g
- sugars2g
- fibre4g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Tip the oil into a large, deep roasting tin and put in the oven to heat up for at least 20 mins. Peel the potatoes, then cut in half if small, or quarters if large. Tip into a pan of well-salted cold water and bring to the boil. Boil for 8 mins until almost tender, then drain. Leave to steam-dry for 10 mins, then gently shake to fluff the potatoes up a bit.
step 2
Remove the roasting tin from the oven, spoon in the yeast extract and carefully stir into the oil. Add the potatoes and gently turn to coat. Sprinkle over the flour and season with ¼ tsp each of salt and pepper, and toss again. Roast for 1 hr-1 hr 15 mins until golden, turning the potatoes a few times to ensure even browning.
