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A tin filled with Marmite Roast potatoes, surrounded by decorative items including a spoon and jar of Marmite.

Crispy Marmite Roast Potatoes Recipe - Side Dish

5 from 1 vote
A roast potato with something a little different. These crispy crunch Marmite Roast Potatoes will compliment your Sunday roast and please those Marmite fans in your life.
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Course: Side Dish
Cuisine: British
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 284kcal
Author: Rebecca Foxley

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. 

Nutrition Estimate

Calories: 284kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 141mg | Potassium: 1140mg | Fiber: 6g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 2mg