I’m not sure how most people make new culinary discoveries, but mine usually come when I’m in a rush; and these Marmite roast potatoes are a perfect example. I wanted to do something a little different to add another dimension to Sunday lunch and was rushing around juggling (not literally) a roast chicken, vegetables, gravy and Yorkshire puddings and in my gentle panic opened a cupboard and discovered a jar of Marmite sitting unused. The family loves Walker’s Marmite crisps, so I thought, why shouldn’t these work too?!
I roasted them using pretty much the same method for my usual roast potatoes, just adding a subtle coating of Marmite and it really works! This is enough to feed 2 adults and 2 children (at least in our household!)
- 2lbs 3 ounces / 1 kg roasting potatoes
- 1 teaspoon of Marmite
- 2 fluid ounces / 60ml olive oil
Preheat the oven to 230°C / 446°F (220°C / 428°F fan).
Put the Marmite and olive oil into a large roasting tray, give a good whisk until it coats the bottom (you can do this in a jug, but I do it straight in the roasting tray to save washing up!) and then put the tray in the oven to heat up.
Peel and cut the potatoes into 3 equal sized pieces and place in a large saucepan. Cover with water and add a dash of salt before bringing to the boil.
Simmer for 5 minutes before removing and placing in a colander to drain. Once drained, return to the pan, put on the lid, and give a shake just to fluff them up a little.
Remove the tray from the oven and carefully add the potatoes and turn to coat in the Marmite.
Roast in the oven for one hour, turning every now and again so that each side of the potatoes soaks up the Marmite goodness!