• Jo Marsden

Marmite Roast Potatoes

Updated: Dec 3, 2021

Yes, you read it right! Marmite Roasties and I guess you'll either love them or hate them! Cooking your roasties with Marmite gives you an amazing crunchy, Marmitey skin and a fluffy inside. I add a little Garlic and Thyme to compliment the Marmite, but these are certainly worth a try. Check out my Garlic, Lemon Thyme Roasties as Well!

Full recipe below and #YouTube video out soon!

Ingredients:

  1. Maris Piper Potatoes

  2. Garlic (4 cloves)

  3. Fresh Thyme (a few sprigs)

  4. Marmite

  5. Beef Dripping

  6. Olive Oil

Method:

Peel the potatoes roughly, you don't want them totally smooth, leave a bit of skin on as it adds to the texture. Wash well, you want to remove the starch! Place the potatoes into a large pan of salted boiling water. Add to this water a few sprigs of fresh thyme. The potatoes will take on this flavour whilst cooking. Cook these until just before they start to fall apart, you need to be careful here as you don't want to take them too far, but at the same time, you want them to be soft to create the cracks needed for perfection. Set these aside to steam dry in a colander, chuffing a few times to create more cracks.


Whilst these are steaming dry, take a deep roasting tray and put several large glugs of olive oil and a large knob of beef dripping, you want the oil/beef dripping to be 1/3rd up the side of the tray, this looks like a lot of fat but the potatoes absorb a lot! Place the roasting tray with the olive oil and beef dripping into the oven at 200C to preheat for around 10 mins, until the oil is smoking. When the oil is ready, add 2 -3 tbsp of Marmite and chuck in the potatoes, move them around turning them and coating them in the oil and Marmite finally season these with rock salt and cook for 45-50 mins at 200C. You want to turn these every 10-15 mins to ensure the Marmite gets all over the potatoes.


10 minutes before the potatoes are ready crush 4 cloves of garlic with the back of a knife, grab a few sprigs of thyme, and chuck these in with the garlic. Cook for a further 10 mins, turning once and then drain and season.



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