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.
While the potatoes are cooking, preheat your oven to 200°C (400°F) / 180°C Fan / Gas Mark 6.
In a small bowl, mix the Marmite with 2 tbsp (30 ml) 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.
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.
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!
The potatoes are ready when the glaze is sticky and baked on.
Serve immediately, but be warned – the sticky coating gets incredibly hot!
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.
