Roast Potatoes (with or without Marmite)

Marmite Roast Potatoes. A simple variation on an old favourite – you’ll be amazed at how good these are! But if you really hate yeast extract, just leave it out! The recipe will work well without.

Serve with other festive dishes such as Brussels Sprouts with Satay Sauce and Aubergine Towers.

The secret of good roast potatoes is to have the oil/fat absolutely spitting before you add the potatoes. This ensure they don’t go soggy. So, have the oven heated up properly beforehand. Then heat up the vegetable oil OR vegan white fat (eg Trex or mild coconut oil such as Biona Cuisine) in the roasting pan over the hob until it starts to smoke. Add the potatoes and stir gently but quickly to coat them in the fat. Add to the oven immediately.

*Most brands are OK but NOT White Flora, which has added dairy and such.

Gluten free

Wheat free

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Total time

60 minutes

Cuisine

British

Meal

sides-light-meals-and-salads
vegetable-side-dishes

Servings

Ingredients

675g/11⁄2lbs peeled potatoes
1 heaped tsp yeast extract (such as Marmite)
Vegetable oil, Trex or mild coconut oil, eg Biona Cuisine

Instructions

1. Preheat oven to 200ºC/400ºF/Gas Mark 6.

2. Peel and quarter potatoes and parboil in salted water for 7 minutes.

3. Drain and return to pan with yeast extract, if using.

4. Hold a lid over pan and shake so potatoes are roughened and covered with yeast extract.

5. Add enough oil to a roasting tin to cover the base. Heat it up on the stove until it’s smoking hot.

6. Add potatoes and turn in the oil. Put in the oven immediately.

7. Roast in the oven for about 20 minutes, turn over quickly to ensure even roasting and cook for another 10-15 minutes or until the potatoes are tender in the middle and crispy golden on the outside.

Keywords

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