Olive-oil roasted potatoes
Easier-to-swallow option below ↓These come out golden and crisp at the edges, fluffy in the middle, and glossed in five tablespoons of good olive oil119 kcal. They sit happily next to nearly anything you already like to cook.
The crunch starts before the oven. A quick parboil and a rough shake in the dry pan fluff up the surfaces that later crisp in the oil, and the garlic and rosemary join the tray halfway so they flavour everything without burning.
Why it works
The olive oil does two jobs. It crisps the potatoes110 kcal and it carries most of the added calories, so a normal-looking serving quietly brings around 410. If roast potatoes already appeal to you, this version makes each one count for a little more.
Olive-oil roasted potatoes
Ingredients
- 1kg potatoes, cut into chunks
- 5 tbsp olive oil
- 3 garlic cloves, skin on
- A few sprigs of rosemary
- Flaky salt
Method
- Heat the oven to 220°C (200°C fan). Parboil the potatoes in salted water for 8 minutes, then drain.
- Tip them back into the pan and shake to rough up the edges.
- Toss generously with the olive oil and spread out on a tray in a single layer.
- Roast 35–40 minutes, turning once, adding the garlic and rosemary halfway. Finish with flaky salt.
Drizzle with a little more oil or a spoon of pesto out of the oven. both add easy, tasty calories.
Make it your own
- Toss with grated parmesan110 kcal for the last 10 minutes.
- Works just as well with sweet potato112 kcal or a mix.
← Back to the library