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Cream Baked Roast Potatoes are beautifully rich, tender and crisp. A really luxurious way to pamper your potatoes and your guests on special occasions.
It’s a tall ask to improve the good old faithful roast potato. I feel a little bit arrogant messing with perfection but these Cream Poached Roast Potatoes are really that step above.
If you are looking to take your usual roast potato recipe up a notch for a special occasion or even for your Christmas dinner then these ultra creamy roast potatoes should definitely be on your menu.
Table of Contents
Why you'll love this recipe
- The potatoes are cooked twice, first baked in cream, milk and garlic until they are soft and have absorbed most of the garlicky cream.
- They are then tipped into smoking hot fat and roasted for half an hour so that the cream bakes around the potato like a little crisp jacket.
- All the flavour and soft texture that was captured during its initial bake is locked in.
The initial part of the recipe does take a little longer to cook than your average par-boiled roast potatoes as the cream mixture takes a little longer to cook the potatoes, as opposed to water. However they are no more bother as they pretty much sort themselves out in the oven. The end result is so worth it that I think you’ll have trouble going back to your usual roasties.
Ingredients needed
- Potatoes. Maris Piper potatoes are an excellent choice here.
- Double cream (heavy cream)
- Whole milk. We use full fat milk for the ultimate texture and flavour.
- Butter. Use unsalted butter so you can control the level of salt in the dish.
- Herbs. Bay leaves and thyme season these potatoes beautifully.
- Cloves. These add a little warmth to the cooking cream.
- Black peppercorns. You can use whole peppercorns as the potatoes are strained out of the cream.
- Sea salt. A gentler more full bodied flavour than table salt which is a little harsh.
- Garlic. For depth of flavour.
- Olive oil. Using olive oil creates a very crisp and well flavoured potato.
Step-by-step instructions
For full recipe instructions go to the recipe card at the end of this post.
- Whisk together the cream and milk in a measuring jug and stir in the butter, bay leaves, cloves, black peppercorns, salt, garlic cloves and thyme.
- Place potatoes into a large casserole dish and pour over the cream mixture.
- Put the lid on the casserole dish and bake in a pre-heated oven for 60-90 minutes.
- Remove the potatoes from the cooking cream and place on a pre-heated and oiled roasting tray,
- Coat the potatoes with the oil and place in the oven to roast for 30 minutes, turning the potatoes halfway through.
- Remove from the oven and serve straight away.
Tip. Make sure you cut the potatoes to a similar size to ensure even cooking so each one of these creamy roast potatoes is as tender to the fork as the next.
Make in advance
You can cook the potatoes in the cream up to 2 days before you want to roast them.
Once the potatoes have been fully cooked in the cream then leave to cool before storing the potatoes in the cream in the fridge in an airtight container.
When you are ready to roast the potatoes, an hour before you wish to serve then remove the potatoes from the cream with a slotted spoon and place in the pre-heated roasting tray as per the original instructions.
How to freeze
I don’t recommend freezing this recipe.
How to make dairy-free / vegan
It is possible to make these Roast Potatoes dairy-free with a few substitutions:
- Double cream. Substitute for coconut milk.
- Whole milk. Substitute for a plant based alternative. I like cashew milk, but you can use oat milk or almond milk.
- Butter. Substitute for a plant based butter.
Serving suggestions
These potatoes are absolutely wonderful as a side dish for so many meal options.
They work especially well as your roast potato option with a traditional British Sunday Lunch. They can accompany roast chicken, beef, lamb, pork or even salmon.
They would also make a very special addition to your festive table as part of your Thanksgiving dinner or Christmas lunch.
More vegetable side dishes you’ll love!
- Carrot and Swede Mash
- Spiced Braised Red Cabbage
- Cheesy and Creamy Brussel Sprouts Gratin
- Cauliflower Cheese
- Gluten-Free Chestnut Stuffing (vegetarian)
I urge you to give these Cream Baked Roast Potatoes a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Cream Baked Roast Potatoes
Ingredients
- 1 kg potatoes
- 400 ml double cream
- 400 ml whole milk
- 1 tablespoon unsalted butter
- 3 bay leaves
- 3 cloves
- 5 black peppercorns
- ½ teaspoon sea salt
- 3 garlic cloves - crushed with the back of a knife
- 1 sprig of thyme
- 50 ml olive oil
Instructions
- Pre-heat the oven to 160°C / 140°C fan assisted oven / gas mark 3.
- Peel the potatoes and cut in half at an angle then place into a large casserole dish.
- Pour in the cream and milk and ensure the potatoes are fully submerged and then add the butter, bay leaves, cloves, black peppercorns, salt, garlic cloves and thyme.
- Put the lid on the casserole dish and bake in the oven for 1½ hours until the potatoes are cooked all the way through.
- Remove the dish from the oven then turn the heat up to 180°C / 160°C fan assisted oven / gas mark 4.
- Pour the olive oil into a roasting tray and place in the oven for 5 minutes for the oil to heat.
- Remove the potatoes from the cream with a slotted spoon and place gently into the hot oil of the roasting tray. Turn the potatoes around in the oil until coated.
- Place in the oven to roast for 30 minutes, turning the potatoes halfway through.
- Remove from the oven and serve immediately.
Notes
What potatoes to use
Maris Pipers make the best roast potatoes.Vegan/Dairy-free Version
- Double cream. Substitute for coconut milk.
- Whole milk. Substitute for a plant based alternative. I like cashew milk, but you can use oat milk or almond milk.
- Butter. Substitute for a plant based butter.
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