In my opinion the best part of a roast dinner is the roast potatoes. With their soft fluffy insides and tasty crispy outsides they are my ultimate winter comfort. These marmite roast potatoes deliver on both those things and are a firm favourite with everyone in our house.
Marmite roast potatoes
A good traditional roast dinner is our weekly go to meal. We try to have a different meat each week such as roast chicken or beef. Vegetables are often what’s currently in season, from kale and swede and carrot mash to parsnips, carrots, peas or broccoli. But the best part of it all is definitely the roast potatoes!
My family inhale these roast potatoes like I’ve never seen before. In fact my son who previously wouldn’t touch roast potatoes (he went through a phase as children do) can’t get enough of these. These were the potatoes that turned his mind around to like roast potatoes yet again.
If you’re a fan of marmite then you will go crazy for these potatoes. Not a fan of marmite? Well I really do recommend you try these anyway. They don’t taste like marmite once roasted to be honest. More like a very meaty potato without the meat juices or extra fats. They taste very much like potatoes that have been cooked in beef juices around a roast beef joint.
Due to the fact they contain no animal juices or fats these potatoes just so happen to be vegan as well. They’re also relatively low fat too if that’s your thing. As we are using the marmite for flavour we need less oil to coat the potatoes. Things can get a bit sticky during cooking but I would suggest a good oil spray in between turns.
Why not try a fruit crumble for dessert while you have the oven on.
Marmite roast potatoes
These roast potatoes are a great option if your vegan or trying to cut back on animal fats.
Ingredients
- 500g potatoes
- 1 teaspoon salt (for parboiling, optional)
- 1 heaped teaspoon marmite
- 1 tablespoon oil (I use rapeseed oil)
Instructions
- Peel your potatoes. Or if you prefer to leave the skins on just give them a good wash. Cut potatoes into 1 inch pieces and pop them in a large saucepan.
- Cover potatoes with water and add the teaspoon of salt. I know a teaspoon of salt seems like a lot but you will be draining it off once parboiled.
- When the potatoes are soft but not falling apart drain them and let them steam dry for a minute or two while you get your tray ready.
- Add the oil and marmite to a baking dish or roasting tray and swirl it around to cover the bottom.
- Pour your potatoes into the tray and give them a good toss in the marmite oil mixture. If you're not so confident with tossing then just move them around with a spoon or some tongs.
- Roast in the oven at around 200 degrees for 1 hour. Take the potatoes out half way through the cooking time and give them a jiggle around. Spray with a little more oil if needed.
- When the potatoes are golden and crispy they should be perfectly done.
Notes
Cooking times and temperatures can differ depedning on your oven.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 150Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 592mgCarbohydrates 27gFiber 3gSugar 2gProtein 3g
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