When it comes to proper comfort food, few things spark as much joy as a perfectly cooked roast potato. Golden, irresistibly crisp on the outside and soft-as-a-cloud in the middle, roasties are the quiet heroes of any Christmas feast.
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But here in Cornwall, we’ve given this beloved classic a festive flourish of our own. Our secret? Cornish clotted cream. Yes, really. Rich, silky and naturally caramel-sweet, it transforms humble spuds into the ultimate roast potatoes – the kind that draw everyone back for seconds… and thirds. Once you’ve tried clotted cream roasties, your Christmas table will never look back.
What Makes the Ultimate Roast Potato?
From rosemary-scattered to garlic-infused, roast potatoes take many delicious forms. But the gold standard remains the same: crispy, golden edges that crackle as you cut into them, and a soft, fluffy centre that soaks up all the festive flavours on your plate.
Achieving that perfect contrast isn’t complicated – you just need good potatoes, the right technique, and a generous spoonful of Cornish magic.
The Secret to Extra-Crispy Roast Potatoes
There’s no gimmick here, just a few simple rules the best cooks swear by:
- Choose the right potato. Floury varieties like Maris Piper or King Edward are ideal for creating that signature crunch.
- Parboil first. This softens the outside so it can crisp beautifully in the oven.
- Rough up the edges. Give the potatoes a shake in a colander after draining – the more textured the surface area, the better the crunch.
- Let them steam-dry. Truly great roasties need dry edges before they hit the oven.
- Use a flavour-packed fat. And nothing brings richness, crispness and Christmas cheer quite like Trewithen Dairy Clotted Cream.
Why Clotted Cream Works Better Than Oil
Most roast potato recipes call for oil or goose fat. But clotted cream brings a depth of flavour that other oils/fats simply can’t match. As it melts, the cream begins to gently caramelise, creating a wonderfully golden, crisp exterior, a subtle nutty, brown-butter richness, and a luxuriously fluffy centre that stays beautifully tender. It’s festive indulgence at its finest, and a brilliantly Cornish twist on a classic.
Once you’ve experienced the ultimate roast potatoes enriched with clotted cream, they’ll become your go-to secret for Christmas dinners, Sunday roasts, and every special gathering in between. Once you’ve tried our ultimate roast potato recipe below, you’ll never look back.
Recipe: The Ultimate Roast Potatoes with Clotted Cream
- Serves: 6
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: ~1 hour 10 minutes
Ingredients
- 1.5–2kg floury potatoes (Maris Piper or King Edward)
- 3–4 heaped tbsp Trewithen Dairy Clotted Cream
- Sea salt, to taste
- Freshly ground black pepper
- A few sprigs of fresh rosemary or thyme (optional)
Method
1. Preheat your oven
Heat 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.
2. Prepare the potatoes
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.
3. Parboil until soft at the edges
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.
4. Drain and fluff
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 2–3 minutes.
5. Add the clotted cream
Remove the hot roasting tray from the oven. Add Trewithen Dairy Clotted Cream directly to the tray and place 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 you’re using them.
6. Roast to perfection
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.
7. Serve and enjoy
Finish with an extra pinch of sea salt and fresh herbs if you like. Serve immediately – though be warned, these ultimate roast potatoes will disappear fast!
Pro Tips for Perfect Roast Potatoes
Choosing the Right Potato
For beautifully fluffy centres, choose a floury potato like Maris Piper or King Edward. Their loose, starchy texture helps create that irresistible contrast between soft middle and crisp, golden exterior.
How to Get Extra Crispy Edges
After parboiling, drain the potatoes well and gently shake them in a colander to rough up the surfaces. Let them steam-dry before roasting- dry, textured edges soak up clotted cream beautifully and crisp to perfection.
Best Temperature for Roasting Potatoes
For reliably crunchy roasties, cook at 200–220°C (fan). A hot oven helps the clotted cream caramelise, giving you a deep golden colour and a wonderfully crisp finish.
Make-Ahead Tips for Christmas
Parboil, drain, fluff and freeze your potatoes ahead of the big day. Roast straight from frozen with a spoonful of clotted cream – they’ll crisp up even better and save precious oven space when you need it most.
What to Serve with the Ultimate Roast Potatoes
Roast Chicken/Turkey
Nothing completes a traditional roast bird quite like a tray of golden, clotted-cream roasties. Their rich, caramelised edges balance the tenderness of chicken or turkey beautifully. Add buttery greens and a generous drizzle of homemade gravy for the ultimate comforting plate.
Roast Beef
For a hearty, celebratory roast, pair your potatoes with succulent roast beef. The crisp exterior and fluffy middle contrast perfectly with the deep, savoury flavour of the meat. Finish with Yorkshire puddings, seasonal veg and a spoon of horseradish for a truly indulgent spread.
Roast Pork
Roast pork and clotted-cream roast potatoes are a match made in Sunday-lunch heaven. The sweet, caramel notes of the roasties complement the salty crunch of crackling, while apple sauce and roasted root vegetables bring everything together in cosy, wintery harmony. Hungry yet?
Veggie Options
Clotted cream roasties are the perfect veggie alternative to goose fat or dripping. Serve these ultimate roast potatoes alongside a mushroom Wellington, nut roast or roasted squash for a comforting, flavour-packed centrepiece. Add a bright, herby gravy or seasonal greens to balance the richness and make every plate feel abundant.
Dessert
Finish your festive roast with traditional Christmas pudding served with lashings of the leftover clotted cream from your potatoes- actually, you’ll probably need another pot!
Conclusion
Whether you’re preparing a festive feast or simply elevating a Sunday roast, our ultimate roast potatoes with clotted cream bring a touch of Cornish indulgence to the table. With their golden crunch, soft, fluffy centres and rich flavour, they’re a simple twist that makes every meal feel a little more special.
Once you’ve tried roasties the Trewithen way, they’ll quickly become your new go-to – a Christmas secret worth sharing, and a comforting classic to enjoy all year round. Share your own top roast potato tips below!
Frequently Asked Questions
Can you freeze roast potatoes?
Yes, roast potatoes freeze brilliantly. Once parboiled, fluffed and completely cooled, you can freeze them on a tray before transferring to a container. They roast beautifully from frozen and often come out even crispier.
Can you use clotted cream instead of oil for roast potatoes?
Absolutely. Clotted cream is a wonderfully rich alternative to oil. As it melts, it caramelises and creates a golden, crisp exterior while keeping the inside soft, fluffy and full of flavour.
What makes roast potatoes extra crispy?
Extra crispiness comes from properly parboiling, roughing up the edges and allowing the potatoes to steam-dry before roasting. Dry, textured surfaces soak up the hot fat and crisp beautifully in a hot oven.
What’s the best potato for roast potatoes?
Floury potatoes like Maris Piper and King Edward are the top choice. Their starchy texture helps achieve that essential combination of a crunchy outside and a soft, fluffy centre.
How long do you roast potatoes at 220°C?
At 220°C, roast potatoes typically need around 40 to 50 minutes, depending on their size. Turn them halfway through to ensure they colour evenly and develop a crisp, golden crust.
Can I make roast potatoes ahead for Christmas?
Yes, and it’s a brilliant time-saver. Parboil, drain, fluff and cool them completely before freezing. On Christmas Day, roast them straight from frozen with a spoon of clotted cream for perfectly crisp, no-stress potatoes.
Why aren’t my roast potatoes crispy?
If your potatoes aren’t crisping, they may have gone into the oven too wet or the oven may not be hot enough. Make sure the potatoes steam-dry after parboiling and roast them at a high temperature so the fat can caramelise and create that signature crunch.