Roast potatoes will be golden if you coat them in 1 unusual item before cooking

Roast potatoes are a beloved accompaniment, particularly when they form part of a classic Sunday dinner. Achieving that perfect crispy outer layer with a soft and airy interior relies on a handful of straightforward techniques.

Salt is crucial, while herbs like rosemary or thyme, along with garlic and black pepper, can enhance the flavour of the dish. Selecting the appropriate potatoes also makes a difference.

Floury or starchy types are best suited, as they develop a crisp exterior while maintaining a tender, fluffy texture inside. That said, there is one secret ingredient that will deliver roast potatoes with a crispy, golden appearance.

Cornish Dairy Co. have revealed their recipe for the ultimate roast potatoes with a distinctly Cornish twist. They said: "The secret to truly great roast potatoes is Cornish clotted cream. Rich, silky and naturally sweet, it transforms a humble spud into a golden roast potato that's crisp on the outside and fluffy in the middle.

"Our secret will become your go-to method for roast potatoes, bringing a taste of Cornwall to the table that everyone will want more of."

Clotted cream delivers a depth of flavour that other fats and oils simply cannot replicate, producing a golden, crisp coating as it melts while infusing the potato with a nutty, browned-butter richness, reports the Express.

This recipe serves six people, requires 15 minutes of preparation, and takes between 50 and 60 minutes to cook.

How to make 'fluffy' roast potatoes

• 1.5–2kg floury potatoes (Maris Piper or King Edward)
• Three to four heaped tablespoons of clotted cream.
• Sea salt, to taste

Preheat your oven to 200°C (fan 180°C) / Gas Mark 6. Place your roasting tin inside to heat up — a piping-hot tin is the secret to achieving wonderfully crispy edges.

Peel the potatoes and chop them into equally-sized chunks, roughly the size of a small fist. Keeping them uniform ensures they cook at the same rate and every piece crisps up perfectly.

Put the potatoes into a large pan of cold, salted water. Bring to the boil and cook for 8-10 minutes, or until the outer layers are just tender when pierced with a knife, while the centres remain firm.

Drain the potatoes through a colander. Give them a gentle shake to roughen up the edges — this builds up the texture that will turn gloriously crisp in the oven.

Leave them to steam-dry for two to three minutes. Take the hot roasting tin out of the oven.

For roast potatoes that deliver a crisp exterior and fluffy interior, add clotted cream directly to the roasting tin and allow it to melt, ready to coat the potatoes.

Carefully tip the potatoes into the tin, turning them to ensure every surface is thoroughly coated in the warm clotted cream. Season generously with salt and pepper, and add herbs or garlic cloves if desired.

Arrange the potatoes so they are not touching one another — sufficient spacing is absolutely essential for maximum crispiness.

Roast for 45-55 minutes, turning once halfway through, until golden, crunchy and caramelised. The finished result should be deeply crisp on the outside with a soft, fluffy centre.

Finish with an extra pinch of sea salt and a scattering of fresh herbs if preferred.