| 1. |
Slice up unpeeled potatoes into half-moon shaped pieces and add to pan. |
| 2. |
Crumble 2 beef stock cubes onto potatoes and add water to cover. |
| 3. |
Simmer potatoes for about 10 minutes, until they start to soften, then drain. |
| 4. |
Place drained potatoes onto a baking tray and spray with sunflower oil (low calorie) or similar type spray. About 5 or 6 squirts should be enough to cover. |
| 5. |
Heat oven to 375° F (200° C) and bake for about 30 minutes, until golden, turning half way through. |
| 6. |
Tip: you can retain the liquid that the potatoes were boiled in to use as a basis for soup. I use to make a carrot and onion soup. |
