Adding clotted cream to roast potatoes before roasting yields a golden, crispy exterior and fluffy interior, according to a recipe from Cornish Dairy Co.
Secret ingredient for crispy roast potatoes
Roast potatoes are a popular side dish, particularly when cooked as part of a classic Sunday roast. Achieving that flawlessly crispy outer layer with a soft and fluffy interior relies on several straightforward methods. Salt is crucial, while herbs like rosemary or thyme, garlic and black pepper can introduce additional taste to the dish. Selecting the appropriate potatoes can also make a difference.
Floury or starchy types are perfect, as they develop a beautiful crispness on the outside while remaining tender and light inside. Nevertheless, there is a hidden ingredient that will deliver roast potatoes with a crunchy, golden appearance.
Cornish Dairy Co.'s recipe
Cornish Dairy Co. have revealed their recipe for the ultimate roast potatoes with a Cornish secret. They explained: "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 draws out a richness of flavour that alternative fats and oils cannot replicate, producing a golden, crispy exterior as it melts while enhancing the potato with a nutty, brown-butter depth. This recipe yields six portions, requiring 15 minutes of preparation time, and 50-60 minutes of cooking time.
How to make 'fluffy' roast potatoes
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
Heat the oven to 200°C (fan 180°C) / Gas Mark 6. Pop your roasting tray inside to heat up — a piping hot tray is the secret to achieving those extra-crispy edges.
Peel the potatoes and chop them into uniformly-sized chunks, roughly the size of a small fist. This ensures they cook at the same rate and every piece crisps up perfectly. Place the potatoes into a large pan of cold, salted water. Bring to the boil and cook for 8-10 minutes, or until the outer layers yield slightly when prodded with a knife, while the centres remain firm.
Drain the potatoes into a colander. Give them a gentle shake to roughen up the edges — this creates the texture that turns wonderfully crisp in the oven. Leave them to steam-dry for two to three minutes.
Take the hot roasting tray out of the oven. For roasties that are gloriously crisp on the outside and fluffy within, add clotted cream directly to the roasting tray and allow it to melt before coating the potatoes.
Carefully tip the potatoes into the tray, turning them to ensure every surface is coated in the warm clotted cream. Season generously with salt and pepper, adding herbs or garlic cloves if desired. Spread the potatoes out so they aren't touching — adequate spacing is essential for achieving maximum crispiness.
Roast for 45-55 minutes, turning once halfway through, until golden, crunchy and caramelised, with a delightfully crisp exterior and a soft, fluffy centre. Finish with an extra pinch of sea salt and fresh herbs if preferred.
