If, like us, you love the savoury, salty flavour of Marmite, then these crispy roast potatoes are a real game-changer. Serve alongside your favourite roast dinner staples, they go particularly well with our brown butter roast chicken.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 35 mins
Cal/Serv:
304
Ingredients
21/2
kg medium-size floury potatoes
1tsp.
Marmite
6Tbsp.
goose fat or olive oil
Directions
Step 1
Preheat oven to 190ºC (170ºC fan) mark 5. Peel the potatoes and cut into large even-sized chunks. Put into a large pan, cover with water and bring to the boil. Simmer for 12min.
Step 2
Meanwhile mix the marmite and fat/oil in a small bowl, then empty into a roasting tin large enough to fit the potatoes in a single layer. Put into the oven to heat (max 10min).
Step 3
Drain the potatoes well; leave to steam dry in the colander for 3min. Shake well to ruff up the edges (do this in batches if easier).
Step 4
Carefully take the hot fat mixture out of the oven. Add the potatoes and some seasoning and turn to coat. Roast for 1hr until golden, basting/turning occasionally. Transfer to a warm serving plate and serve.
Get ahead Prepare potatoes to end of step 3 up to a day ahead (but do not heat fat/oil and Marmite). Lay potatoes out on a tray, cool completely, then wrap tray in clingfilm and chill. Complete recipe to serve (making sure fat/oil mixture is hot before adding potatoes).
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
