Marmite Roast Potatoes
From the book
Proper Healthy Food: Hearty vegan and vegetarian recipes for meat lovers by Nick Knowles
Introduction
My lovely friend Sammy Jo told me about this idea and I’ve been making these potatoes ever since. A roast potato is a wonderful thing, in fact a spud is a wondrous thing in general when you think of its versatility – chips, dauphinoise, gratin, sauté, jacket. My mate Julian wants to open potato world with rides and merchandise, but he’s bonkers. Marmite roasts, though? Now we’re talking!
Ingredients
| 4 tbsp | olive oil |
| 1.5kg | Maris Piper potatoes, peeled and quartered |
| 3 tbsp | Marmite |
Instructions
1. Preheat the oven to 180°C/fan 160°C/gas 4. Pour 3 tablespoons of the oil into a large roasting tray and put it in the oven to heat up while you cook the potatoes.
2. Bring a large pan of salted water to the boil and cook the potatoes for 7–8 minutes. Drain them through a colander and toss roughly to fluff up the outsides of the potatoes, then allow them to stream dry for a few minutes. Tip the potatoes into the tray with the hot oil, toss gently in the oil and roast for 40 minutes.
3. Turn up the oven temperature to 200°C/fan 180°C/gas 6. In a bowl, combine the remaining 1 tablespoon of oil with the Marmite and gently whisk together with a fork. Pull the cooked potatoes out of the oven and toss with the Marmite mixture, then return to the oven for a final 15–20 minutes until they are crispy.
