The key to perfectly crispy yet fluffy roast potatoes is an unexpected ingredient usually reserved for desserts, and it is not honey. Cornish Dairy Co. has praised the virtues of its clotted cream, which it says transforms the “humble spud into a golden roast potato” thanks to a so-called “Cornish secret”.
The 'Cornish secret' revealed
A spokesperson for Cornish Dairy Co. explained: “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 to use clotted cream for roasties
The method involves adding the clotted cream directly to a pre-heated roasting tray and melting it. When the potatoes are added, they can be coated in the melted cream to help “bring out a depth of flavour that other fats and oils can’t match,” in turn “creating a golden, crisp exterior as it melts while enriching the potato with a nutty, brown-butter richness”.
Recipe for the 'ultimate' roast potatoes
The company unveiled its recipe and technique for the “ultimate” roast potatoes, using clotted cream.
Ingredients:
- 1.5-2kg floury potatoes (Maris Piper or King Edward)
- 3-4 heaped tbsp Cornish Dairy Co 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 and pop your roasting tray inside to warm - a hot tray helps create extra-crispy edges. Peel your potatoes and cut them into even-sized chunks for even cooking. Add the potatoes to a large pan of cold, salted water, bring to a boil and cook for eight to 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 and give them a gentle shake to rough up the edges, then allow them to steam-dry for two to three minutes. Take the hot roasting tray out of the oven, add the clotted cream directly to the tray, and put it back in the oven 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. Season generously with salt and pepper and add herbs or garlic cloves if using.
Spread the potatoes out so they aren’t touching, as space is crucial for crispiness, and roast for 45–55 minutes, turning once halfway through, until golden, crunchy and caramelised. Finish with an extra pinch of sea salt and fresh herbs if desired, then serve immediately.
A tub of Cornish Clotted Cream typically costs £2.40 and is available at Tesco, Asda, Co-op, SPAR and more.
