Man shares genius hack for the perfect roast potatoes using an OXO cube

Facebook/Andrew Price

This OXO cube trick is the key to the perfect roast potatoes and it'll only cost you 30p.

A Limerick dad-of-six has taken to social media this week to share some mouthwatering snaps of perfectly crispy roast potatoes and people have been dying to know just how to recreate the recipe for themselves.

Andrew Price, a lorry driver and keen foodie, uses a chicken OXO stock cube to elevate the humble spud to new heights of flavour.

Creator and regular contributor to the ever-expanding Facebook food group, Rate My Plate Éire, Andrew shared pictures of the roast potatoes with the caption: “Chicken Oxo cube roast spuds, everything you need to make it and the finished product.”

That's not all though.

As well as sharing the pictures, Andrew also revealed to the Daily Star Online his top tips and tricks, along with a step-by-step method for the perfectly crispy spuds so people can try it out at home this Bank Holiday weekend.

Facebook/Andrew Price

If you're looking to make these golden brown roasties yourself, then all you'll need is some peeled and chopped potatoes, salt, pepper, garlic, an onion and two OXO cubes. As mentioned, Andrew likes to use chicken stock cubes, but you are free to use whatever.

Now for the method.

According to Andrew, you'll need to: “Par boil your potatoes and put them in oven proof dish."

“Toss in oil and add the OXO cubes [made into liquid stock with half a cup of water] and seasoning."

“Put them into the oven at 160 degrees Celsius for three hours.”

“Low and slow is best.”

To finish off, he then adds chopped up onion and garlic to help achieve the best flavour possible.

Facebook/Andrew Price

When asked about why he chooses to share his cooking, Andrew revealed that he posts the tips and tricks “as a way of helping others and inspiring people to cook nice and different meals at home” and judging the plenty of positive comments from others eager to try the trick out for size themselves, he certainly seems to have done just that.

Who's giving this a crack at the weekend then?

Fingers crossed they turn out as tasty as Andrew's do.

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