Full of flavour and fuss-free, this is a fabulously easy recipe. You could also use sweet potatoes, which are packed with antioxidants and fibre, as well as having a lower GI rating than regular spuds, thereby providing natural, slow release energy.
Preparation time: 10 mins Cooking time: 1 hr
Per serving: 131 kcals,
1.7g fat – 0.3g saturates – 24.9g carbs, 1.1g sugars, 2.7g protein, 2.7g fibre, 0.5g salt
■ Floury potatoes, such asKing Edward or sweet potatoes 800g, cut into quarters
■ Garlic clove 1, chopped
■ Olive oil 1 tbsp
■ Vegetable or chicken stock 200ml
■ Sea salt and black pepper
1 Preheat the oven to 220°C.
2 Put the potatoes and garlic in a roasting tin. Toss with the olive oil, then pour over the stock.
3 Season, then cook for about 60 mins until the stock is absorbed and the potatoes are golden and cooked through. Stir occasionally through cooking.