Ingredients
• 1.5kg floury potatoes (we used Maris Piper), peeled and cut into large chunks• 1 x 227g tub Rodda’s clotted cream
• 1/2tbsp Cornish Sea Salt Rosemary Sea Salt
• For the bacon jam:
• 300g smoked bacon lardons (you can also use smoked bacon and cut into cubes)
• 1 onion, peeled and finely diced
• 2 cloves garlic, sliced thinly
• 75ml espresso
• 75ml white wine vinegar
• 75ml maple syrup
Recreate our VIRAL Clotted Cream Roast Potatoes from your kitchen this Christmas using our household staple blend, Rosemary Sea Salt.
Instructions
Pre-heat oven to 220ºC (200ºC Fan).
2. In a large, lidded saucepan of cold water, bring the potatoes to a boil. Once boiling, remove lid and simmer for 8-10mins.
3. Drain in a large colander and leave to air dry for approximately 5 minutes. Shake to roughen the edges and add back to the lidded saucepan.
4. Add the clotted cream of the potatoes, pop the lid back on, and leave to melt for approx. 5 minutes. You may want to give it a stir but be careful not to break the potatoes up anymore.
5. Pour onto 2 baking trays, including any leftover cream, and ensure there’s enough space between them. Sprinkle over the Cornish Sea Salt Rosemary Sea Salt and cook in the oven for 45 minutes, turning the potatoes every 15-20 minutes.
6. Meanwhile, make your bacon jam. In a saucepan over medium heat, brown the bacon lardons until crispy and all the fat has rendered out the meat, about 10 minutes.
7. Remove the meat with a slotted spoon and add the onions and garlic, and cook until soft, about 3-4minutes.
8. Lower the heat, and add back the bacon lardons, along with the espresso, white wine vinegar and maple syrup. Cook on a very low heat for 40-45minutes, until the liquid has reduced and you’re left with a soft, sticky texture. Be careful not to let the lardons catch, and if it starts getting too sticky, take off the heat, loosen with a little water then return. Remove from heat once cooked, this can be kept in an airtight container for 2-3 days.
9. Once the roast potatoes have cooked, remove from the oven and add a small dollop of bacon jam on top of each.
