Mum reveals how to cook perfect roast potatoes using just two ingredients

An Aussie mum has sent the Internet into meltdown after sharing her recipe for perfect, crispy and super-simple roast potatoes online.

While potatoes are good in any form – whether you love them baked, mashed or chunky – there is no going past some crispy roast potatoes and wedges. They’re the perfect side dish to a hearty meal, such as a juicy steak or a roast chicken.

Just how you season them remains up to you, with some using thyme or rosemary and others opting for some garlic salt. But now, one mum has shared her genius hack for a delicious flavouring, with only two ingredients needed – potatoes and French Onion dry soup mix, which can be found at your local supermarket for a dollar or less.

The recipe, which the mum said was passed down to her by her own mother, garnered a lot of attention on the Mum’s Who Clean Facebook page, and within hours was spread right across the Internet between others who are looking to save both time and money on their weekly meals.

According to 7 News, Vicki described it as the “best food hack”, writing: “When doing roast spuds, peel, cut and place in a baking dish then … get French Onion dry soup mix and sprinkle over the top of spuds. Then sprinkle your oil over that and bake. It’s the only way I do roast spuds now.”

She added: “It’s the bomb, my mum taught me!”

Meanwhile, leading consumer advocacy group Choice said the secret to getting potatoes really crispy, lies with the fridge, not the oven. The experts said the trick is to remove as much moisture a possible by placing the pre-boiled potatoes in the fridge or freezer for around 10 minutes, before tossing them in oil and cooking in the oven.

“While generally we’d never advise you to put hot items in the fridge, it might be worth it for world-class chips that have a delicious glass-like crunch,” Choice wrote in a post on Facebook. “The secret is to break down the starch on the surface of the potato and rough them up a bit to maximise their surface area by par-boiling them and giving them a good shake.

“But that’s only half the battle – you also need to remove as much moisture as possible, and the best way to do this is to bung your potatoes in the fridge or freezer.”