Cornish Under Roasted Potatoes
Submitted by chinawomanxxx
Traditional Cornish under roast potatoes parboiled then roasted with onions until the water evaporates and the edges turn golden and crispy. The classic British Sunday roast side dish.
YIELD
1 servingsPREP
30 minCOOK
60 minREADY
90 minIn Cornwall, potatoes don’t just sit next to the roast. They cook underneath it, soaking up all those glorious drippings. This standalone version captures that same spirit.
Quartered potatoes get a quick parboil, then go into a hot roasting pan with fried onions and a splash of their cooking water. They roast covered until tender, then the lid comes off for the final stretch. The water evaporates and the edges crisp up into that golden, crunchy coating that makes British roast potatoes legendary.
Three ingredients. No fuss. Just proper roasties.
Kitchen Tips
- Parboiling and then draining roughens up the potato surfaces, which is what creates those crispy edges during roasting.
- Use the potato cooking water in the pan, not fresh water. It has starch that helps the potatoes crisp.
- Uncovering for the last 15 minutes is crucial. That’s when the water evaporates and the magic happens. Don’t skip it.
Ingredients
Directions
Scrub and peel potatoes if you like.
Quarter them and place in a pot.
Cover with water.
Bring to a boil and remove from heat.
Heat 2 tablespoons oil in a roasting pan.
Add onions and fry quickly for a couple of minutes.
Baste each potato well. Half fill the pan with water that cooked the potatoes.
Sprinkle with salt and pepper. cup over and roast at 350℉ (180℃) for 45 minutes. Remove the lid and roast for a further 15 minutes or until the water has evaporated. Serve with your favourite roast.
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