Fat-free roast spuds
- 6 potatoes (1 medium per person, or more if feeding teenagers), choose a floury or all-purpose variety
1 Preheat the oven to 200°C.
2 Peel the potatoes and cut into biggish, evenly sized pieces; too small and you will end up with all crispy crust and no fluffy spud.
3 Place the prepared potatoes in a large pot of cold water, add a pinch of salt and bring to the boil. Boil for 2-3 minutes then drain. Return the pot of potatoes to the heat to dry out, shaking the pot to turn the spuds and rough up the sides of the potatoes. Scuffing them like this results in a crispier finish. Sprinkle lightly with salt.
4 Place on racks (not trays) in the oven and bake until crispy and golden.
Nutrition Info (per serve)
Total fat 0.2g
–Saturated fat 0g
Dietary fibre 1.8g
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