Crispy Marmite Roast Potatoes Recipe – Side Dish
When you’re looking for something more than standard roast potatoes to go with a Sunday roast, try these Marmite Roast Potatoes. With the ultimate crispy crunchy finish and packed full of flavour, all the Marmite fans in your life will go wild for these!
Recipe Overview
Skill Level:
Intermediate
Prep Time:
25 MINUTES
Cook Time:
1HR 20 MINS
What Makes This Recipe Great
A Great Side Dish for Marmite Fans.
The crunchiest crispiest outer layer.
Extra special roast potatoes made in a different way.
I am a huge Marmite fan and hate to limit it to spreading on toast. Marmite has the power to be so much more than a breakfast spread.
Now, Marmite aside, these special roast potatoes not only have a subtle Marmite flavour, they also have the best crunchy outer layer with the fluffiest centres, which of course, is the goal when making roast potatoes at home.
There are a few steps to follow with this recipe, but the good news is that there are ways to prep ahead, saving you some time and effort on serving day. The extra steps are also worth it! You’ll never want to go back to the way you made roast potatoes after trying these.
Check Out More Marmite Recipes:
Marmite Chicken Dippers – a good way to use up stale bread. Oven baked and great with garlic mayo!
Marmite Garlic Bread – An easy side dish filled with Marmite flavours and plenty of cheese.
Marmite Nut Roast – A vegetarian Sunday roast option, with a subtle Marmite flavour.
Equipment Needed:
- Vegetable peeler – Optional, but makes life easier to peel the potatoes.
- Sharp Knife and Chopping Board – To chop and prepare the ingredients.
- Large saucepan or pot – Choose a saucepan large enough to comfortably fit the potatoes in, or use two.
- Colander – To drain and steam-dry the potatoes after boiling them.
- Large roasting tray – To roast the potatoes. If you cannot comfortably fit all the potatoes in a single layer with a little space between, use more than one baking tray.
- Wooden spoon or spatula – For tossing the potatoes with the fat, butter, and Marmite mixture.
- Potato masher or fork – To gently squash the potatoes after the first roast, for a crispier texture.
Ingredients:
- Potatoes – Choose floury varieties such as Russet, Maris Piper or King Edward.
- Cornflour – Also known as cornstarch, this addition helps crisp up the outer layer.
- Goose Fat – For a rich finish, goose fat is a great option to roast the potatoes in.
- Unsalted Butter – Enhances the flavour and adds a golden sheen to the potatoes.
- Marmite – You can use a different yeast extract but Marmite is the best option.
- Garlic – Use fresh garlic cloves.
- Fresh Rosemary Sprigs – Fresh rosemary works best here, but you can also use some dried rosemary soaked in a little olive oil.
- Olive Oil – Stick to standard cooking olive oil and not extra virgin olive oil here.
- Sea Salt and Black Pepper – To season the potatoes when roasted.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Goose Fat – Substitute with duck fat, sunflower oil, vegetable oil, or olive oil. However, goose fat adds a unique richness.
- Fresh Rosemary – Try fresh Thyme, sage, or oregano for a slightly different herb flavour.
Additions:
- Parmesan Cheese – Grated parmesan can be sprinkled over the potatoes in the last 10 minutes of roasting for a cheesy finishing touch.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Frozen Potatoes: Some brands sell frozen, pre-roasted or par-cooked potatoes. You can use these and skip the boiling and draining steps.
Step-By-Step Guide – How To Make Marmite Roast Potatoes
Prep-Ahead Time Saving Tips for Marmite Roast Potatoes
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
20 MINUTES
Prep The Potatoes (Save 20 minutes): Peel and Cut the Potatoes, Par-Boil them, drain and dry and coat in cornflour. Once cool, you can store them in an airtight container in the fridge overnight or freeze them on a baking tray and store in an airtight container in the freezer for up to 3 months.
Make the Marmite-Butter Mix (Save 5 minutes): Pre-mix the goose fat, butter, and Marmite in a bowl and combine them. Store in an airtight container in the fridge until ready to use. This saves time during the cooking phase when you need to add them to the roasting tray.
Frequently Asked Questions
The potatoes should be just tender and a little rough on the outside but not fully cooked. To check, insert a fork or knife into the potato—it should go in with a little resistance. If they’re too soft, they might fall apart when roasting.
Squashing the potatoes after roasting helps to create more surface area for crispiness and gives them a rustic, crushed texture. You can skip this step if you prefer whole, intact potatoes, but it’s a key part of achieving maximum crispiness.
It’s best to turn the potatoes at least once during the 45-minute roasting period to ensure even crisping. If you want them extra crispy, turn them a couple of times, making sure they’re golden and crispy all over.
Mastering This Recipe – Expert Tips
- Create the Same Sizes: Try and aim for uniform sizes when cutting your potatoes, this gives the best results as they will all cook evenly.
- Let the Potatoes Steam Dry: Steam drying helps to remove excess moisture and prevent soggy potatoes, don’t skip this step.
- Don’t Overcrowd the Tray: Overcrowding traps the steam and prevents the Marmite potatoes from crisping up. Use more than one tray if necessary.
Storage
- Storing Leftovers – Leftover smashed potatoes can be stored in an airtight container in the fridge for up to 3 days.
- Freezing – I wouldn’t recommend freezing leftover roasted potatoes as it’ll affect their texture. Freezing Parboiled potatoes for roasting is the better option. You can roast them straight from frozen, just give them a little more time to cook.
- Reheating: To reheat, place the potatoes on a baking sheet and heat in a preheated oven at 180°C (350°F) for 10-15 minutes, or until crispy and heated through. For the crispiest results, avoid using a microwave as it will make the potatoes soggy.
Crispy Marmite Roast Potatoes Recipe – Side Dish
Ingredients
- 2 kg Floury Potatoes, such as Maris Piper
- 15 g Cornflour
- 3 tbsp Goose Fat
- 30 g Unsalted Butter
- 2 tbsp Marmite
- 6 cloves Garlic
- 2 Sprigs Fresh Rosemary
- 1 tsp Olive Oil
- Sea Salt and Black Pepper, to taste
Instructions
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes, and cut them roughly the same size as each other (to ensure even roasting). Rinse them to remove excess starch under cold running water.
- Partially cook the potatoes by boiling in a large saucepan or pot of salted water for 15 minutes.
- Drain the potatoes in a colander and leave to steam dry for about 5 minutes.
- Add the cornflour to the colander and give it a few light shakes to rough up the edges of the potatoes and coat them.
- Put the fat, butter and Marmite in a large roasting tray and place in the oven to heat up.
- Remove the tray from the oven and mix the fat, butter and Marmite together. Tip in the potatoes and toss to coat. Spread them out in a single layer leaving a small gap between them.
- Place the tray back in the oven and roast for 45 minutes, or until the potatoes are crisp and golden all over. Turn them at least once during cooking time to ensure they roast evenly on both sides.
- Leave the garlic cloves unpeeled and gently squash each one. Pick the leaves from the fresh rosemary and toss them in the olive oil.
- Remove the potatoes from the oven and add the garlic and rosemary leaves. Gently squash each potatoes with a masher to flatten a little. Season everything with a little sea salt and black pepper.
- Return the tray to the oven and roast for a further 20 minutes until crisp and golden.
Recipe Notes
- Try to cut the potatoes into similar sizes so that they roast evenly.
- Allow the potatoes to steam dry sufficiently to prevent sogginess.
- Don’t overcrowd the tray, use more than one if necessary.
