Simple Oxo cube trick transforms Sunday dinner with 'perfectly' crispy roast potatoes

Always on the lookout to bring a touch of magic to our classic Sunday roast dinners, we try everything from glazing our veggies in honey to achieving irresistibly smooth mash – everyone's got their tips and tricks.

For one kitchen whizz, however, the magic happens with the roast potatoes, as she reveals in an enticing Instagram video - and an everyday kitchen staple you likely have at home is her secret weapon. Engaging with her 15,000 followers, Lesley Tripp, who posts as @our_anglesey_home, urged: "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!"

Lesley dives into her game-changing method, sharing: "This Oxo cube hack is the best," before leading us through the steps. "Sprinkle into a pan of potatoes and when they're parboiled, drain them off and give them a shake."

She then transitions the potatoes onto a baking sheet, drizzles them with oil, and thrusts them into a roaring oven. Presenting her golden triumphs, Lesley firmly states: "You will never, ever eat roast potatoes any other way in the future."

Instagram users marvelled at the crisped perfection in her comments section, many declaring their eagerness to test out her advice for themselves. One enthusiastic follower commented: "They look amazing! I’m definitely going to try this!"

A second enthusiast commented: "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." Another revealed their own approach: "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." Meanwhile, a fourth person quipped: "Ooh I'm going to do this on Sunday. See if my husband notices."

The conversation continued as further similar suggestions were offered among Leslie's followers. One individual recommended: "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."

A second shared their technique: "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 home chef divulged their trick: "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 echoing this sentiment, a fourth person agreed: "Mix a chicken stock cube into your oil to make a paste before roasting."