Reduce the oil in your roast spuds

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Quick tip for your roast spuds: After part-boiling your potatoes, try leaving them to cool then pop them into a sandwich bag with 5ml of olive oil. Move them around in the bag so that you get a thin coating of oil on the spuds. Then arrange them on a foil-covered baking tray and cook in a hot oven for 45min-1hour (depending on the size of your spuds!). Don’t add any extra oil! This method will still give you some great roasties, but lose all that extra oil.