Roast Potatoes

2 - 4 people

Roast Potatoes

Check out cooking with Plants Anja makes some great recipes that are oil free. Substitute the salt with the savory spice blend. This is the link to the original recipe

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 8 Medium to large boiled potatoes
  • 1 Handful garlic cloves in their skin
  • 1/3 Cup vegetable stock
  • 2 Teaspoon Corn Starch
  • 2 Teaspoon dried sage or herbs of choice
  • Savory spice blend &
  • Black Pepper to taste
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How To Make

  1. Preheat your oven to 190 degrees Celsius or 380 degrees Fahrenheit.
  2. Once you have boiled and peeled your potatoes using your preferred cooking method, cut them in halves or quarters and place them on a baking tray that has been lined with some non-stick parchment paper.
  3. Use a cake server or base of a pot to squish the potatoes down a bit. By flattening them out, you will increase the surface area of the potatoes and add more edges for extra crispiness.
  4. Now mix together the vegetable stock, corn starch and dried herbs. Then pour evenly over all of the potatoes.
  5. Scatter the garlic cloves evenly across the tray also. These can be pushed out of the skins once cooked and taste sweet, juicy and delicious.
  6. Season with salt and pepper.
  7. Place in oven for approximately 45 minutes or until your desired level of crispiness has been reached. Enjoy!


Nutrition Facts
    Amount Per Serving
  • Calories 31
  • % Daily Value*

  • Total Fat: 0 g 0%
  • Saturated Fat: 0 g 0%
  • Cholesterol: 0 mg 0%
  • Sodium: 163 mg 6.79%
  • Potassium: 12 mg 0.34%
  • Total Carbohydrate: 7 g %
  • Sugar: 1 g
  • Protein: 1 g
  • Vitamin A: 0%
  • Calcium: 6 mg 0.6%
  • Iron: 0 mg 0%
  • * Percent Daily Values are based on a 2000 calorie diet.

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