Are you tired of soggy potatoes? One dad has shared his fool proof recipe to get perfectly crispy roasties every time using OXO cubes – and people are seriously impressed
The ‘crunch test’ of a roast potato is perhaps the most important part of a Sunday roast.
Brits take their spuds seriously – and if you serve us a dish of oily, soggy, roasties we’re not going to be happy. The key often lies in making sure the oil is piping hot before adding the potatoes into the oven – while others say using goose fat is necessary for that all-important crunch.
However, one dad says the best and fool proof recipe is to use OXO stock cubes and to use a ‘low and slow’ cooking method – and people are seriously impressed with the results.
Back in 2020, Andrew Price shared mouth-watering photos of his creation on the Rate My Plate Éire Facebook group, leaving others desperate to know how he achieved it. Sharing the recipe, the lorry driver from Limerick revealed you’ll need some peeled and chopped potatoes, salt, pepper, garlic, an onion – and the key addition of two OXO cubes.
Andrew uses chicken stock cubes, but says it can easily be substituted for others including beef or vegetable if needed. Sharing the method, he wrote: “Par boil your potatoes and put them in an oven-proof dish. Toss in oil and add the OXO cubes [made into liquid stock with half a cup of water] and seasoning.”
He also throws chopped onion and garlic cloves into the dish for extra flavour and then puts them into the oven at 160C for three hours. Yep, Andrew slow cooks his potatoes to ensure they turn out delicious and crunchy, as he added: “Low and slow is best.”
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And looking at the pictures of the final results, we will not be one to question his logic. It also left other members in awe, with one writing: “I’m crying as I lick my screen! They look amazing and I’m so hungry!”
Another replied: “They look fabulous, I can taste the flavours through the screen – mouth-watering.” Andrew said he hopes sharing his cooking hacks helps others and inspires them to cook different meals at home – and we’ll certainly be giving this one a try.
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