1.5 kg chat potatoes
¼ cup vegetable oil
sea salt and pepper, to taste
10 g chicken stock cube, crumbled
¾ cup boiling water
1 tbsp lemon juice
¼ cup fresh sage leaves
- Cut a criss-cross pattern, 1cm apart and 1cm deep, into each potato. Toss in oil. Season with salt and pepper. Place in a large, non-stick roasting pan.
- Dissolve stock cube in boiling water in a heatproof jug. Add to roasting pan. Cover pan tightly with foil.
- Cook potatoes in a hot oven (200C) for 30 minutes. Discard foil. Cook, turning twice, for a further 35 to 40 minutes, or until potatoes are golden and crisp. Remove from oven.
- Add lemon and sage. Toss gently. Return to oven. Cook for further 5 to 10 minutes, or until sage is crisp.