We’re always looking for ways to make our Sunday roast dinners that little bit more special – from roasting our vegetables in honey to making our mash extra creamy – there are so many tried-and-tested tricks.
For one foodie, however, the key to success is in the roast potato – something they demonstrated in an instructional video on Instagram. All the simple method requires is an ingredient you’re likely to have in your cupboards already.
Addressing her 15,000 followers, home expert Lesley Tripp (our_anglesey_home) declared: “Stop what you’re doing and watch this. I only discovered this a few weeks ago thanks to my lovely friend and I swear to you now you’ll never go back!”
“This Oxo cube hack is the best,” Lesley confessed, before recording footage of her technique. “Sprinkle into a pan of potatoes and when they’re parboiled, drain them off and give them a shake.”
Next she placed the potatoes onto a tray and before drizzling oil over them and placing into a pre-heated oven. “You will never, ever eat roast potatoes any other way in the future,” Lesley proudly added.
After showcasing the end product, Lesley’s followers were left drooling over her handy work, with several admitting they were keen to try it out for themselves. “They look amazing!” hailed one Instagram user. “I’m definitely going to try this!”
A second added: “Oh I usually sprinkle the Oxo cube in the oil… I’m going to try this today, but I do pre-boil in the microwave usually.” A third penned: “Ah yes I’ve seen people do this! I’m definitely going to give this a try next time I do a roast! Looks fab.”
While a fourth person quipped: “Ooh I’m going to do this on Sunday. See if my husband notices.”
Elsewhere within the comments section, others had their own suggestions – slightly improvising on Lesley’s recipe for success. “You should add beef fat to cook them in in the tray to be extra – I didn’t know about the stock thing but the best potatoes I’ve ever made were done in beef fat,” one person advised.
Another recommended: “Instead of boiling, put them in a roasting tin, cover with the stock, roast for an hr until almost fully absorbed, drain the rest of the stock off for gravy then roast until crispy.” A third wrote: “I make a paste with a stock cube and a little hot water and brush it over the potatoes before they go in the oven.”
And a fourth concurred: “Mix a chicken stock cube into your oil to make a paste before roasting.”
