Potato queen Poppy O'Toole has wowed her followers with a new take on a roast potato which utilises an unconventional ingredient to achieve golden crispy skin. In a recent video, Poppy tested out a new method for those beloved roasties, with no oil or fat in sight.
Replicating a recipe created by Cornish Sea Salt, instead of using the traditional ingredients of oil or fat to crisp up the they substituted it for a Cornish delicacy. For this intriguing recipe, why not use clotted cream to do the job. Yes, that's right, clotted cream.
Speaking on the roast potatoes' appearance, Poppy said: "I've got to say, the caramelisation you get on these is phenomenal, beautiful colour, and super glistening crispiness."
As TikTok's resident potato queen, Poppy has tried and tested a lot of different spud recipes. Upon testing out the results of the clotted cream roasties, Poppy said: "Texturally they're very, very soft. So actually, the clotted cream seems to like melt in the mouth. You get a tiny bit of crisp and then it just melts.
"I think these would sit better on maybe, like, more of a summer roast. If you add a heavy gravy onto this it's just going to melt into this. They're just like clouds of fluffy potato.
"They are good actually. Maybe I prefer my own, I'm biased."
The recipe hack appeared to divide roast potato fans in the comments.
Matthew said: "I sense a wave of offended Cornish people sprinting to the comments."
The recipe hack appeared to divide roast potato fans in the comments. Matthew said: "I sense a wave of offended Cornish people sprinting to the comments."
Adam suggested: "Ok I haven't tried but a thought is mayo. Not a huge fan of clotted cream but mayo might be yummy?"
Another wrote, "Broooo I'm foaming from the mouth rn those look so good," while Amely said, "Clotted cream on roast potatoes? That's a game changer! Definitely need to try this."
If you want to try this method for yourself, this is what you'll need.
Clotted Cream Roast Potatoes Ingredients
- Half a tub of clotted cream
- Maris piper potatoes
- Salt
Method
Chop your potatoes into quarters, before placing them in a sauce pan of heavily salted water. Boil the potatoes for around 15 minutes until they are tender. You can test with a fork.
Drain away the water, keeping the potatoes in a colander. Allow to steam dry over the saucepan for five to 10 minutes, covering the colander with a clean towel.
When the potatoes are dry and still hot, return them to the saucepan. Spoon the clotted cream in the saucepan and give them a mix, allowing the clotted cream to melt.
Add a small sprinkle of salt. Pour the potatoes onto a pre-heated baking tray, separating them slightly.
Roast in the oven at 200 for around 45 minutes to an hour, or until the potatoes are golden and crispy. Then serve and enjoy!
