🎉 Discover the secret to ultimate roast potatoes that’ll make you the talk of every dinner party! Say goodbye to soggy spuds and hello to potatoes with a perfectly crispy coat and a creamy centre. Here’s a game-changing tip from culinary ace, Georgina Hartley: skip the boiling and bake them in cream! 🥔✨
Why cream? Well, forget about plain ol’ water. Potatoes soaked in cream, garlic, and herbs not only become super-fluffy but also absorb loads of flavour. The cream’s fats work wonders—helping them stay intact and become beautifully golden when roasted.
Here’s the magic formula:
🌟 Ingredients:
– 1.5kg potatoes
– 400g double cream
– 400g whole milk
– 1 tbsp unsalted butter
– 3 crushed garlic cloves
– 2 bay leaves
– 1 sprig of thyme
– 50g olive oil
– 5 black peppercorns
– 3 cloves
📝 Method:
1️⃣ Preheat your oven to 160°C (140°C fan). Peel and cut your potatoes.
2️⃣ Dunk them in a large dish with cream and milk. Sprinkle garlic, herbs, peppercorns, cloves, and butter over them.
3️⃣ Cover and bake for 1.5 hours until fork-tender.
4️⃣ Crank up the oven to 200°C (180°C fan) and heat olive oil in a roasting tray.
5️⃣ After draining the potatoes, shake them for a rough texture, then let them rest.
6️⃣ Toss the potatoes in hot oil and roast for 45 minutes, flipping every 15 minutes.
The result? Flawlessly crispy on the outside, impossibly creamy on the inside—better than any roastie you’ve ever tasted. This recipe isn’t just a side dish; it’s the star of your winter table! 🔥😋
Try it out and watch smiles spread as fast as the potatoes disappear!🍽️🥳