Cream Baked Roast Potatoes (2024)

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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.

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.

1. 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.
2. Place potatoes into a large casserole dish and pour over the cream mixture.
3. Put the lid on the casserole dish and bake in a pre-heated oven for 60-90 minutes.
4. Remove the potatoes from the cooking cream and place on a pre-heated and oiled roasting tray,
5. Coat the potatoes with the oil and place in the oven to roast for 30 minutes, turning the potatoes halfway through.
6. 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.

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.