If there’s one secret weapon in my vegetarian kitchen, it’s a jar of Marmite. This savoury spread, a powerhouse of umami, has the incredible ability to add a deep, complex, almost ‘meaty’ flavour to everything from gravies to stews. But where it truly shines is when it’s slathered over humble potatoes.
This recipe creates the most addictively sticky, salty, and deeply savoury roasted potatoes you’ll ever taste. The neutral, fluffy potato is the perfect canvas for the intense flavour of the Marmite, which caramelises in the oven to create an irresistible glaze. Prepare for your kitchen to be filled with the most incredible, mouth-watering aroma!
Ingredients
• (Serves 4)
• 500g / 1.1 lbs small new potatoes, washed
• 2 tsp sea salt
• 60g / 1/4 cup Marmite
• 2 tbsp hot water
Instructions
1. Place the potatoes and salt in a large pan of water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a fork. Drain thoroughly.
2. While the potatoes are cooking, preheat your oven to 200°C / 180°C Fan / Gas Mark 6.
3. In a small bowl, mix the Marmite with 2 tbsp of hot water (from a recently boiled kettle is perfect). Stirring it into hot water helps it loosen into a smooth, pourable glaze that’s easy to coat with.
4. Place the drained potatoes on a roasting tray. Pour over the Marmite glaze and toss gently but thoroughly to ensure every potato is evenly coated. Be careful not to break them up.
5. Roast for 8-10 minutes, turning them once halfway through. Keep a close eye on them, as the Marmite glaze can catch and burn quickly!
6. The potatoes are ready when the glaze is sticky and baked on. Serve immediately, but be warned – the sticky coating gets incredibly hot!
Nutritional Information
• Disclaimer: This is an estimate per serving.
• Calories:** 145 kcal
• Protein:** 5g
• Carbohydrates:** 30g
• Fat:** 1g
• Note:** Marmite is a fantastic source of B vitamins, including B12, which is essential for a vegetarian diet.
Pro Tips
• For a crispier finish, gently fluff up the surfaces of the boiled potatoes with a fork before coating them with the Marmite glaze.
• Turn this dish into a delicious, savoury potato salad. Simply allow the roasted potatoes to cool completely, then toss with a drizzle of olive oil and freshly chopped spring onions or chives.
• Add a sprig of rosemary or a few whole, unpeeled garlic cloves to the roasting tray for an extra layer of aromatic flavour.
• Use waxy potatoes like Charlotte or new potatoes. They hold their shape well after boiling and won’t fall apart when you’re coating them.
FAQ
Q: Is this Marmite potato recipe vegan
A: Yes, this recipe is completely vegan. Marmite is a yeast extract product and contains no animal-derived ingredients, making it a perfect flavour enhancer for both vegetarian and vegan diets.
Q: What can I use instead of Marmite for a similar savoury flavour
A: If you don’t have Marmite, you can use Vegemite for a very similar result. For a non-yeast-extract alternative, create a glaze by mixing 1 tablespoon of dark soy sauce with 1 tablespoon of nutritional yeast and a teaspoon of onion powder to replicate that deep umami flavour.
Q: How can I make this a more complete vegetarian meal
A: These potatoes are a fantastic side dish. To turn them into a balanced vegetarian meal, serve them alongside a protein source like a hearty lentil loaf, black bean burgers, or roasted tofu. Adding a side of steamed green beans or a fresh salad would also add valuable nutrients.
Q: Can I make these vegetarian roasted potatoes ahead of time
A: For the best sticky texture, these potatoes are best enjoyed immediately after roasting. However, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in a hot oven or an air fryer for 5-7 minutes to help restore their delicious glaze and texture.
