Instagram user Lesley Tripp has shared a culinary hack that uses a simple Oxo cube to create the perfect roast potatoes – and you’ll never want to ignore it again
We’re always on the hunt for ways to jazz up our classic Sunday roast dinners, from sweetly glazing our veggies in honey to getting that mash irresistibly smooth – we all have our special tricks.
For one culinary expert, however, the real game-changer lies with the roast potatoes, as demonstrated in a mouth-watering Instagram video. The genius method involves an everyday kitchen staple likely to be sitting in your cupboards.
Directly engaging her 15,000 followers, Lesley Tripp (our_anglesey_home) implored: “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!”
Delving deeper into her method, Lesley shared: “This Oxo cube hack is the best,” before documenting the process. “Sprinkle into a pan of potatoes and when they’re parboiled, drain them off and give them a shake.”
Moving on, she transferred the spuds onto a baking tray, lavished them with oil, then popped them into a sizzling oven. Triumphantly Lesley exclaimed: “You will never, ever eat roast potatoes any other way in the future,” after presenting the golden finished product.
Instagram users were left marvelling at the crisped-up beauties in her comment section, with many eager to take the tip for a spin. One admirer praised: “They look amazing! I’m definitely going to try this!”
Another was enticed by the technique, penning: “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.”
A third explained: “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.” While a fourth joked: “Ooh I’m going to do this on Sunday. See if my husband notices.”
More tips poured in through the comments, as someone suggested a similar alternative. “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,” they said.
A second offered an innovative trick: “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 savvy cook shared their secret to success: “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.” While a fourth agreed: “Mix a chicken stock cube into your oil to make a paste before roasting.”
