Adding one surprising dessert ingredient to roast potatoes can make them crispy and fluffy every time, according to Cornish Dairy Co. The secret is clotted cream, which transforms a humble spud into a golden roast potato that's crisp on the outside and fluffy in the middle.
The Secret Ingredient
A spokesperson for Cornish Dairy Co said: "The secret to truly great roast potatoes is Cornish clotted cream. Rich, silk and naturally sweet, it transforms a humble spud into a golden roast potato that's crisp on the outside and fluffy in the middle."
"Our secret will become your go to method for roast potatoes, bringing a taste of Cornwall to the table that everyone will want more of."
How It Works
The technique is simple: add clotted cream directly to a pre-heated roasting tray and allow it to melt. Once the potatoes are added, they can be thoroughly coated in the melted cream, helping to "bring out a depth of flavour that other fats and oils can't match". This creates a golden, crisp exterior as it melts while enriching the spud.
Recipe for Clotted Cream Roasties
The company revealed its recipe. Ingredients include 1.5-2kg floury potatoes (Maris Piper or King Edward), 3-4 heaped tbsp Cornish Dairy Co Clotted Cream, sea salt, freshly ground black pepper, and a few sprigs of fresh rosemary or thyme (optional).
Start by preheating the oven to 200°C (fan 180°C)/gas mark 6 and place your roasting tray inside to heat up, because "a hot tray helps create extra-crispy edges". Peel and chop the potatoes into evenly-sized chunks, then add to a large pan of cold, salted water. Bring to the boil and cook for eight to 10 minutes, "or until the outer layers are just tender when poked with a knife".
Drain the potatoes into a colander and "give them a gentle shake to rough up the edges - this creates texture that turns irresistibly crisp in the oven" before leaving them to steam-dry for two to three minutes. Remove the hot roasting tray from the oven, add the clotted cream straight onto the tray, and return it for 30 seconds to melt and bubble.
Carefully tip the potatoes into the tray, turning them so every edge is coated in the warm clotted cream. Generously season with salt, pepper and herbs. Spread the potatoes out so they're not touching, finish with an additional pinch of sea salt and, if desired, fresh herbs, and serve straight away.
A pot of Cornish Clotted Cream generally costs £2.40 and can be bought from Tesco, Asda, Co-op, SPAR and other retailers.
