Cornish clotted cream is the secret to roast potatoes that are golden and crisp on the outside and fluffy in the middle, according to Cornish Dairy Co. The company has shared its recipe for the ultimate roast potatoes, using the cream as a key ingredient.
Why clotted cream works
Cornish Dairy Co. said: "The secret to truly great roast potatoes is Cornish clotted cream. Rich, silky 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."
Clotted cream brings out a depth of flavour that other fats and oils can't match, creating a golden, crisp exterior as it melts whilst enriching the potato with a nutty, brown-butter richness.
How to make fluffy roast potatoes
The recipe serves six, with a prep time of 15 minutes and a cooking time of 50–60 minutes.
Ingredients:
- 1.5–2kg floury potatoes (Maris Piper or King Edward)
- Three to four heaped tablespoons of clotted cream
- Sea salt, to taste
- Freshly ground black pepper
- A few sprigs of fresh rosemary or thyme (optional)
Method:
- Preheat the oven to 200°C (fan 180°C) / Gas Mark 6. Place your roasting tray inside to warm – a hot tray helps create extra-crispy edges.
- Peel the potatoes and cut them into even-sized chunks about the size of a small fist. This helps them cook evenly and ensures every piece crisps beautifully.
- Place the potatoes into a large pan of cold, salted water. Bring to a boil and cook for 8–10 minutes, or until the outer layers are just tender when poked with a knife but the centres remain firm.
- Drain the potatoes into a colander. Give them a gentle shake to rough up the edges – this creates texture that turns irresistibly crisp in the oven. Allow them to steam-dry for two to three minutes.
- Remove the hot roasting tray from the oven.
- For roast potatoes that are crisp on the outside and fluffy in the middle, add clotted cream directly to the roasting tray and melt it to coat the spuds.
- Carefully tip the potatoes into the tray, turning them so every edge is coated in the warm clotted cream. Season generously with salt and pepper and add herbs or garlic cloves if you’re using them.
- Spread the potatoes out so they aren’t touching – space is crucial for crispiness.
- Roast for 45–55 minutes, turning once halfway through, until golden, crunchy and caramelised. They should be deeply crisp on the outside with a soft, fluffy centre.
- Finish with an extra pinch of sea salt and fresh herbs if you like.
