Chicken Stock Roast Potatoes

Another fantastic recipe courtesy of MiniMins. The potatoes soak up all of the chicken stock making them soft and moist in the middle and nice and crispy on the outside. Perfect with a SW-friendly Sunday roast.

Serves 2

Extra Easy - 0 syns

Ingredients
4 roasting Potatoes
Hot chicken stock
Salt & Black Pepper
Frylight

Method
1. Preheat the oven to 200C.
2. Peel and quarter the potatoes and parboil until slightly softened.
3. Drain the potatoes and season.
4. In a deep roasting tin, spread out the potatoes and pour in the hot chicken stock until just the bottom halves of the potatoes are submerged. Spray the tops of the potatoes with frylight.
5. Place in the oven and leave until the potatoes have soaked up all the chicken stock. The pan should be almost dry and the potatoes crispy.

N.B. Don't move or turn the potatoes during cooking as they will break up and go soggy.

Slimming World Chips

Slimming World chips are one of the most popular SW recipes, but they take a bit of practice to get right. Everyone has their favourite type of potato but I favour Jacket potatoes as you know you'll only need one per person and they crisp up nicely. They're also large enough to be able to slice into the perfect chip shape. I find that by microwaving the chips rather than par-boiling them pretty much guarantees that you will get great chips everytime.

Serves 1 

Extra Easy - 0 syns

Ingredients
1 Jacket Potato, size dependent on appetite
Frylight

Method
1. Preheat the oven to 180C. Meanwhile, peel the jacket potato and slice into chip shapes.
2. Spread the chips out onto a microwavable plate and microwave for 5 minutes.
3. Line a baking tray with tin foil and spray liberally with frylight.
4. Spread the chips out onto the baking tray, making sure that the chips aren't touching one another or else they will stick together. Spray the chips with frylight and cook for 20 minutes or until they appear crispy and are soft in the middle.
5. Season and serve!