OXO roast potatoes recipe

Now that the colder weather has hit, we are officially back to Sunday roast season in our house. You just can’t beat a hearty roast dinner on a dark Sunday evening to set you up for a cosy evening and the week ahead. These OXO roast potatoes are going to kick up your roast game.

Can you think of anything more comforting than a roast dinner with crispy roast potatoes?

Whilst I will constantly talk about these being ideal to go on a roast, these OXO roast potatoes can also be the perfect side for casseroles, stews or I won’t judge you if you just match up a batch of these to enjoy with gravy.

What makes OXO roast potatoes so amazing?

There are so many reasons why people love this recipe.

Lower calorie option – they taste similar to beef dripping roast potatoes, but without the calories. If you are watching your calorie or fat intake then these are tasty without feeling as though you are missing out.
Perfect roast potato – they are fluffy inside whilst being crispy on the outside, making them the perfect roast potato.
Easy to make – the instructions are straightforward and easy to follow, plus you won’t need to buy any special equipment to make them.

OXO Roast Potato ingredient comments

The ingredients you will need include:

Potatoes
OXO stock cubes
Boiling water
Low calorie cooking spray
(Optional) Salt
(Optional) Herbs of your choice

Potatoes

We’ve heard that Maris Piper potatoes are the best potatoes to use to make roast potatoes, but this recipe turns out beautifully no matter what potato you use. Just use what you have in the kitchen or use whatever you normally buy so that you aren’t incurring any extra cost.

You can chop them into your preferred roast potato size – bigger to enjoy more of the fluffy inside, or smaller to enjoy more of the crispy outside.

OXO stock cubes

Okay…I’m going to share a little secret here.

You don’t actually have to use the OXO branded stock cubes. Even if you’re buying stock cubes from Lidl they will work!

You can choose beef to emulate the taste of beef dripping roast potatoes, chicken or even vegetable. You can also choose low salt, vegetarian or vegan stock cubes if you prefer.

Boiling water

You will need to use water in this recipe both to parboil your potatoes and then again to mix your stock cubes into. If you’re worried about the cost of boiling your kettle then you can reuse some of the water you used to parboil your potatoes.

Low calorie cooking spray

Most of us know Frylight, but you can also use oil in a spray bottle for this OXO roast potatoes recipe.

Spraying the oil is important, but if you don’t have anything that you can use in your kitchen, you can brush oil on to the potatoes using a pastry brush to save yourself buying an ingredient that you won’t use.

Salt and herbs

These are both optional to use.

The salt will add extra crispiness and salt flavour to the potatoes, and herbs can enhance the flavour. I’m a firm lover of rosemary with potatoes.

Sea salt – to season the potatoes before baking if desired for extra crispiness

How to store your OXO roast potatoes

If you happen to have any left over, or you want to make them early for Christmas then here are the storage instructions.

Fridge – store in an airtight container for up to 3 days.

Freezer – cool them down to room temperature and store in an airtight, freezer-safe container for up to 3 months.

These are best reheated in the oven or air fryer.

OXO Roast Potatoes ingredients

To make this recipe you will need:

Potatoes of your choice – you can make up to 1.5kg of roast potatoes easily. I chose two medium potatoes to feed two people.
2 OXO stock cubes. For this recipe I used beef.
300ml boiling water.
Low calorie spray or spray oil – I used Frylight
Optional sea salt and herbs. I used a teaspoon of sea salt and a teaspoon of dried rosemary.

How to make OXO Roast Potatoes

These simple instructions will help you to make the most tasty OXO roast potatoes.

Peel and chop your potatoes into your desired size. Remember that the bigger the potato size, the more inside fluffiness you get. To enjoy more of the outside crispiness make them smaller.

Place them in a pan and cover with cold water.

Bring them to the boil and boil until they are soft but still maintain their shape. This took me 15 minutes.

Whilst your potatoes are boiling, preheat your oven to 200C.

Drain them immediately so that they don’t continue to cook. You can see that they were so steamy here they fogged up my camera lense.

This step is optional but I swear it makes them better. After roughing them up by shaking them in the now empty pan, leave them to dry with the lid on.

The steam makes them even more crispy!

In the meantime, mix up your 300ml of boiling water and break two OXO stock cubes into the water, and stir to dissolve.

Place your potatoes into an ovenproof dish or tray.

This recipe makes the trays difficult to clean because as the stock reduces it can leave a burnt residue on your tray or dish. You might even want to buy some disposable foil trays to make this recipe in to save the hassle of cleaning up.

I find pyrex dishes the easiest to clean when making these OXO roast potatoes.

If you are using sea salt and herbs then now is the time to add them, turning your potatoes and coating them thoroughly.

Now carefully pour in your OXO and water mix.

If you have used sea salt and herbs then be sure not to pour directly onto the potatoes – which will remove the sea salt and herbs.

Spray the tops with your oil spray of choice.

Place into the oven at 200C for between 40 minutes to an hour.

You will want to respray the top of the potatoes at least two more times whilst cooking.

You will know when they are ready when all of the stock has evaporated.

Remove from the oven and serve.

Love a roast? Here are some of our other roast and meat recipes and articles:

Slow cooked lamb
Chicken at Lidl
Yorkshire pudding recipe for two
Air fryer rotisserie chicken recipe

Love potatoes? You will love these other recipes: