Perfect Marmite Roast Potatoes Recipe
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 1.5kg Maris Piper Potatoes (or your choice!)
- • 50g salted butter
- • 6 tbsp olive oil
- • 1-2 tbsp Marmite
Preparation Steps
Peel your potatoes and slice them into a uniform size. We like them to be around the size of half a satsuma.
Preheat the oven to 180C/356F.
Bring them to the boil on the stove for 5-10 minutes. We tend to do the longer time.
Take them off the boil and drain. Allow them to air dry a bit and shake them in the pot so some of the edges fluff up.
Put the butter and oil on a baking tray and put it in the oven so they heat up.
Remove and add the Marmite, stirring it into the oil/butter mix. I tend to use two teaspoons, one to measure out a heap of Marmite and the other to scrape it off, then stir them both through. We like to go heavy on the Marmite, but it's up to you!
Carefully place the potatoes on the tray and turn them so they're coated in the oil/butter/Marmite mix.
Roast in the oven for 30-45 minutes, depending on the size of the potatoes. Turn at least once.
For extra crispiness, turn up to 200C/400F for the final 5 minutes.
Serve and enjoy!