Marmite Roast Potatoes
Add depth and intensity of flavour to your side dishes this Christmas with Nick Knowles' recipe for marmite roast potatoes. This tasty recipe also happens to be suitable for vegans.
From the book
Proper Healthy Food: Hearty vegan and vegetarian recipes for meat lovers
Everyday, healthy meat-free meals
Fully-tested, reliable recipes
Hearty food - you won't miss the meat!
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 |
Method
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.
