Unexpected ingredient to add to roast potatoes to make them ooze flavour

There's nothing quite like a roast dinner to provide that comfort food feeling. As the weather starts to chill, Sundays seem tailor-made for gathering around the table, ready to be warmed by a generous helping of gravy.

From golden Yorkshire puddings to juicy strips of meat, and sweet roasted veg, it's a British classic that never fails to satisfy.

But while we all have our favourite elements of a roast, there's one component that can truly make or break it and is usually at the top of the list - the potatoes.

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Achieving just the right taste and texture is no easy task. Getting that perfectly crispy exterior and light, fluffy interior is a challenge even top chefs find difficult, and if they don't crisp up properly, disappointment is almost guaranteed.

Fortunately for home cooks seeking a tip, there's a straightforward technique that can elevate your spuds from ordinary potatoes to something a bit more special, without the need for fancy gadgets or hours in the kitchen, reports the Express.

By adding just one simple ingredient before the roasties even enter the oven, you can ensure they will emerge full of flavour. The secret?

The humble stock cube.

After peeling and slicing, the best roast potatoes are then plunged into a bath of hot water to pre-boil.

This quick par-boiling stage helps to keep the inside light and fluffy while also creating an uneven texture on the outside that forms the perfect surface to crisp up when it encounters a hot oven.

But whilst most home cooks simply use ordinary water, utilising chicken stock can help to infuse the bland potatoes with some desperately needed flavour.

The stock's elevated salt content also assists in penetrating the potato's interior before it becomes crispy in the oven, causing it to explode with taste.

Allow the potatoes to simmer in the stock until they pass the "fall of the knife test".

Simply pierce the potato with a knife and lift it from the water.

If the potato is prepared, it will slide straight off; if it's underdone, it will stick to the knife.

The par-boiling should only require approximately 10 to 15 minutes.

The tip shared on social media by Misojenkitchen has proved a massive hit with home cooks across the country.

One desperate to try it out said: "I would literally employ someone full-time just to make roast potatoes for me."

Whilst another added: "Oh yum! Gotta make these for sure."

Once drained, for even more flavour, the social media chef added a generous sprinkle of garlic powder, onion powder, salt, black pepper, and some rosemary sprigs.

For the next step, place on a preheated baking tray with a good glug of hot oil or fat and place back in the oven at 200C for around 40-50 minutes - turning once halfway through.