Since childhood, roast potatoes have always been my favourite part of any roast dinner. My sister and I used to argue over who got the crispiest ones and every Sunday, my mum would shout us into the kitchen to take turns in 'picking our potatoes' as she took them out of the oven to serve for Sunday dinner.
When I started eating healthy and focusing on weight loss, I was convinced, that like lots of other of my favourite foods, roast potatoes were going to be off the menu but learning new ways to cook and experimenting with recipes and foods means that you can find delicious and healthy ways to enjoy so many of the foods you thought you’d have to miss out on if you want to lose weight.
This is my method for making delicious roast potatoes that are crispy on the outside and nice and fluffy on the inside – we’ve had these roasties on our Christmas dinner for the past 10 years and they are a favourite with all of the family.
Roast potatoes
Ingredients
- Potatoes – I use King Edwards for the best roasties but any white floury potato will do the job
- Low calorie spray oil
- Seasoning of your choice (we like onion granules but you can experiment with whatever you like)
Method
Peel your potatoes (keep the peelings – see below for my tip on what to do with them!)
Cut them into large chunks
Part boil the potatoes for about 10 minutes
heck with a knife – you want them to be still firm but a knife goes in easily
Drain and leave the potatoes to cool in the drainer for about 20 mins. Give them a gentle shake to ‘rough up the edges’ a bit
Preheat your oven to 200°C / gas mark 6.
Add the cooled potatoes to a baking dish and spray with low calorie spray oil.
Sprinkle over your seasoning of choice.
Place in the oven for 30-40 minutes (depends on how big you’ve chopped your potatoes)
Remove from the oven, turn them all over and give a few more squirts of spray oil and return to the oven until they are golden brown all over (about another 20 minutes for these ones I cooked)
Voila! Enjoy!
Top Tip
When cooking your Sunday roast, cook extra of everything!
You can't beat a leftover roast dinner either for lunch or a really quick Monday night dinner!
Just allow everything to cool and then store in the fridge for a quick reheat in the microwave the next day.
Don't throw your potato peelings away
I’m all about saving money and making the most of all the food I buy – so I keep my potato peelings (simply put them in a sandwich bag and keep in the fridge) and one of the ways I use them is to add them to any soup I am making.
How do you make your roast potatoes? Do you have any tips or recipes for the perfect healthy roast spud?
I love cooking and finding new delicious healthy recipes to help me and my weight loss clients on their journeys.
I support all of my 1-2-1 coaching clients with personalised recipes and meal plans as well as tips and guidance to help them navigate their individual danger zones and triggers working together to come up with strategies that work for them long term.
If you’d like any more information on how my coaching programmes work, I’d love to hear from you. Just drop me a message on 07843 442607 or email georgina@mealplansmadeeasy.co.uk
