These healthy OXO roast potatoes are a perfect side alternative for an unofficial Sunday roast dinner. Potatoes are par-boiled, then baked in liquid stock for a deliciously crispy outside and a fluffy centre.
If you love crispy roast potatoes on your Sunday lunch but are trying to eat healthier, these low-fat OXO roast potatoes are a great alternative.
Fun fact: Facebook foodies love them, making it one of my most popular recipes. Why? Because they have all the flavour of beef dripping roast potatoes, but are lower in syn values (lower calories and fat).
While they're not identical to goose fat roast potatoes (which I save for Christmas dinner), I think they're a great option for everyday healthy meals.
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✔️ Why You'll Love This Recipe
Here are just a handful of reasons why we think these are the best potatoes for healthy roast dinners!
They're crispy on the outside and fluffy on the inside. The parboiling process helps to create a crispy skin, while the roasting process ensures that the insides are fluffy and tender.
They're low fat roast potatoes. The only fat used in this recipe is a few sprays of cooking oil spray, making them perfect Slimming World OXO roast potatoes for weight loss.
They're easy to make. This recipe is straightforward for any keen home cook and doesn't require any special skills or equipment.
They're versatile. You can serve these potatoes with any type of roast dinner, or you can enjoy them as a snack or side dish.
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Low calorie cooking spray - this can be homemade cooking spray, pure oil in a spray bottle, or to estimate them as syn free roast potatoes, use Frylight. These are all healthy alternatives to traditional duck fat roast potatoes
Potatoes - peeled & halved or quartered, depending on the size I use. I tend to buy all purpose potatoes as they are cheaper, but at an extra cost, you can use King Edwards, Maris Piper, Russet potatoes, etc
Boiling water - this is to mix with the oxo stock cubes. I recommend saving energy by scooping out some of the water after you par boil the potatoes
OXO beef stock cubes - this is the secret ingredient to mimic traditional roast potatoes roasted in beef dripping. It is a strong beef stock cube, but for lower salt content, you can use reduced salt oxo cubes or chicken stock cubes if preferred
Sea salt - to season the potatoes before baking if desired for extra crispiness
Optional Ingredients for Extra Flavour:
Fresh rosemary - I hold the sprig of rosemary and pull the leaves backward from the stalk so they come off easily. Or you can use fresh thyme
Bay leaf - for a delicate and extra special herby roast potato recipe
📋 Instructions
Preheat your oven to 210 c fan / 230 Celcius / gas mark 8 / 450 F.
1. To start these easy roasted potatoes, bring a pan of salted water to a boil.
Then add the peeled and halved or quartered potatoes and boil for 5 minutes.
2. Now scoop out and reserve 300ml of the potato water (1 & ¼ cup of water) to make the OXO stock.
Then drain the potatoes in a colander.
3. Transfer the potatoes to a roasting tin or baking dish.
Then add fresh herbs if using.
4. Mix 300ml of boiling water with the oxo.
Then pour on top of the potatoes.
5. Spray the tops of the potatoes with oil spray and season with salt.
6. Bake in the preheated oven for 40 minutes to 1 hour, until the potatoes have soaked up all the oxo and they crisp up on the edges.
I recommend basting with the juices halfway through the cooking time.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- OXO - instead of boiling potatoes in beef stock, you can make marmite roast potatoes for a vegetarian or vegan option. Alternatively, make chicken stock roast potatoes with chicken OXO cubes
- Gluten free - ensure you use gluten free stock if needed
- Potatoes - for keto roast potatoes (low carb) you can swap for radishes. You won't need to parboil, which I recommend trying 150ml beef OXO. Or try chopped turnips, celeriac, or swede (AKA rutabaga), but you may need to add more or less stock and olive oil
- Cooking spray - for those not counting calories in roast potatoes or on a weight loss plan, you can drizzle the tops with a little olive oil
⚖️ Variations
Here are some different ways you can personalise this roast potatoes and gravy:
- Add herbs and spices - add other herbs and spices to the potatoes, such as garlic powder, or onion powder as seen in Bisto roast potatoes seasoning
- Mustard potatoes - add a tablespoon of English or Dijon mustard to the stock before roasting for some heat
- Roasted baby potatoes - instead of peeling the potatoes, you can wash, halve and parboil new potatoes like Yukon gold or Jersey potatoes for 3 minutes.
- Add other vegetables: You could try roasting other vegetables such as carrots or parsnips
🔪 Equipment
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- Saucepan
- potato peeler
- Measuring jug
- Salt and pepper grinder
- Roasting tin or deep baking tray
❄️ Storage
Storing - we prefer eating OXO roasties immediately after roasting, but they can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and roast again in the oven or air fryer until crispy. You can microwave them, but they will turn soggy.
💡Pro Tips
- If you have leftovers after serving, I recommend removing them from the roasting tin asap as they tend to stick to the bottom once cooled
- To save on elbow grease, soak the roasting tin in hot water after serving
- Don't overcrowd the roasting tray so you can allow more surface area on the potatoes to crisp up
- Baste the potatoes halfway through cooking for extra flavour and crispness
- Avoid parboiling the potatoes for too long as they will turn mushy, which is not great for roasting
🍽️ Serving Suggestions
Here are a few sides you can enjoy these potatoes roasted in stock:
Roast meat - they go great with roast beef, roast chicken or roast lamb, etc as part of the family roast dinner, or stirred into a delicious beef stew
Gravy - roast potatoes with gravy is the perfect way to enjoy them, alongside an array of freshly steamed vegetables. Or instead of mashed potatoes, eat with this slow cooker sausages in onion gravy recipe for pure comfort food!
Yorkshire puddings - another great side are these healthy gluten free Yorkshire puddings made with oat flour
Bubble and squeak - mash leftover roast potatoes with other root veg and use oil spray in a pan to fry bubble and squeak slices
Hash - dice and use in a baked corned beef hash or in this healthy skillet hash recipe with onions, chorizo, and eggs
Other ways to use leftovers - dice and mix into a crustless quiche or easy bacon and egg pie
Sauces - enjoy as a snack with your favourite sauces, like apple chutney, sweet chilli sauce and more
❓ FAQ
OXO roast potatoes are a type of roast potato that is cooked in beef stock until the liquid has reduced. They are known for their crispy skins and and fluffy centre.
These unofficial Slimming World roast potatoes are a healthy alternative to traditional roast potatoes. They are lower in fat and calories, and they are also a good source of fibre.
Yes, you can use other types of stock in OXO roast potatoes. Some popular options include chicken stock, vegetable stock, Marmite, or Vegemite.
Yes, you can make roast potatoes with stock cubes in an air fryer. Simply follow the same instructions as above, place the potatoes in a baking dish that fits inside your machine. Pour the stock on top and bake for 25-30 minutes, or until they are golden brown and crispy. Note: you may need to roast them in 2 batches.
Alternatively, instead of air frying in stock, you could try brushing them with marmite or Vegemite and sprinkle with a large pinch of flour, such as ground oats and dry roast potatoes in the basket.
In addition to salt and pepper, there are many other ways to season OXO roast potatoes. Some popular options include garlic powder, onion powder, rosemary, thyme, or Dijon mustard. You can also add a tablespoon of olive oil to the potatoes before roasting.
You can also make these potatoes in the air fryer. Simply follow the instructions above, but cook the potatoes for 25-30 minutes instead of a long time in the oven, or until they are golden brown and crispy.
➕ More Potato Sides
Looking for more potato ideas for dinner? Try these:
🍽️Pairing
Here are some more healthy roast dinner recipes that pair perfectly with these homemade roast potatoes:
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📖 Recipe
OXO Roast Potatoes (Unofficial Slimming World Recipe)
Ingredients
- Spray oil
- 1 kg potatoes peeled & quartered
- 300 ml boiling water
- 2 oxo beef stock cubes
- Fine sea salt
Optional
- 1 bay leaf
- Sprig rosemary or thyme
Instructions
- Preheat your oven to 210 c fan / 230 Celcius / gas mark 8 / 450 F.
- Bring a pan of salted water to a boil.Then add the peeled and halved or quartered potatoes and boil for 5 minutes.
- Now scoop out and reserve 300ml of the potato water (1 & ¼ cup of water) to make the OXO stock.Then drain the potatoes in a colander.
- Transfer the potatoes to a roasting tin or baking dish.Then add fresh herbs if using.
- Mix the 300ml of boiling water you reserved with the oxo cubes.Then pour on top of the potatoes.
- Spray the tops of the potatoes with oil spray and season with salt.
- Bake in the preheated oven for 40 minutes to 1 hour, until the potatoes have soaked up all the oxo and they crisp up on the edges.I recommend basting with the juices halfway through the cooking time.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- If you have leftovers after serving, I recommend removing them from the roasting tin asap as they tend to stick to the bottom once cooled
- To save on elbow grease, soak the roasting tin in hot water after serving
- Don't overcrowd the roasting tray so you can allow more surface area on the potatoes to crisp up
- Baste the potatoes halfway through cooking for extra flavour and crispness
- Avoid parboiling the potatoes for too long as they will turn mushy, which is not great for roasting
carol wilde
LOOKS VERY GOOD BUT WHAT GAS NUMBER AND FOR HOW LONG. THANKS A LOT
Tastefully Vikkie
Hi, I cooked on gas mark 8 for 1 hour, basting every 15 minutes x