The ‘crunch test’ is a crucial element of the beloved Sunday roast – and Brits are known for their high standards when it comes to their spuds.

No one wants a plate of greasy, limp roasties and while many swear by heating the oil until it’s sizzling or using goose fat for that perfect crunch, one dad has shared his foolproof recipe that’s wowing everyone.

In 2020, Andrew Price posted tantalising pictures of his roast potatoes on the Rate My Plate Éire Facebook group, which had people clamouring for his secret. The Limerick-based lorry driver divulged that his ingredients include peeled and chopped potatoes, salt, pepper, garlic, an onion, and crucially, two OXO stock cubes.

Although he prefers chicken stock cubes, Andrew mentions you can switch them out for beef or vegetable as desired. He detailed his method: “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.”

For added taste, he includes chopped onion and garlic cloves in the mix before slow cooking the potatoes in the oven at 160C for three hours. Andrew’s advice for achieving that irresistible crunch? “Low and slow is best.”

The proof of the chef’s savvy is in the pudding – or in this case, the photos of his final dish, which has left us and other onlookers thoroughly impressed.

One admirer gushed: “I’m crying as I lick my screen! They look amazing and I’m so hungry!” Another expressed similar enthusiasm: “They look fabulous, I can taste the flavours through the screen – mouth-watering.”

Andrew shared these culinary tips in hopes of encouraging others to embark on their own kitchen adventures at home – and we’re definitely tempted to give his recipe a whirl.

Serve the food you really want to eat by signing up for our tips and recipes and never be bored by your cooking again