Originally a byproduct of the brewing industry, Marmite is great for vegetarian cooking. If you ever have a gravy or soup which is lacking that certain something, just add 1 tsp of Marmite and taste the difference – it will give depth. In this recipe we have paired it with the neutral flavour of potatoes, which works very well. Get ready for the aromas coming from your kitchen with this one.
For something a little different, allow the potatoes to cool and serve as a salad, dressed with a little olive oil and some chopped spring onions.
SERVES 4
2 tsp sea salt
500g little potatoes (the ready-washed bags are great)
60g Marmite
Bring a large pan of water to the boil and add the salt and potatoes. When they are cooked, in 15–20 minutes, drain off the water. Meanwhile, preheat the oven to 200°C/fan 180°C/gas mark 6.
Warm 2 tbsp of water in a plastic bowl in a microwave – or take it from a recently boiled kettle – then mix in the Marmite; this will help it to distribute evenly.
Put the potatoes on a roasting tray and dress evenly with the Marmite, giving a good mix to coat the potatoes while being careful not to break them up.
Pop into the oven and roast for 8–10 minutes, giving a quick turn halfway through. Watch them, as they can easily catch and burn. The Marmite should bake on to the potatoes and make them sticky.
Serve, but be careful, as the Marmite can make the potatoes very hot.
