These Marmite roast potatoes are so good that you will definitely make them often as I have. I love Marmite and Vegemite. My favourite snack is Marmite on toast with some cheese. I used Marmite but you can also use Vegemite.
A single serving contains 17pc of your recommended daily allowance of Vitamin B1 (thiamin), 18pc of B2, and 36pc of B3. These vitamins are essential for eye and skin health, as well as protecting your nervous system and helping you to break down the energy from food.
The savoury taste of the potatoes is absolutely delicious besides being so easy to make. I made some scrambled eggs to go with the roast potatoes and had them with toast. My family loved it. It’s perfect to have for breakfast/brunch.
I got this recipe from Good Housekeeping.
PREP: 25 minutes COOK TIME: 1 hour 15 minutes SERVES: 4-6
1 kg floury potatoes
1 tsp Marmite
6 tbsp olive oil
Salt and pepper
Preheat the oven to 190C.
Peel the potatoes and cut into large even sized chunks. Boil in a large pan with enough water to cover them. Simmer for 12 minutes.
Meanwhile, mix the marmite and olive oil in a small bowl. Empty this mixture into a roasting tin large enough to fit the potatoes in a single layer. Heat this in the oven for 10 minutes. Remove from the oven and set aside.
Drain the potatoes and steam dry in the colander for three minutes. Shake well to ruff up the edges (do this in batches if easier).
Add the potatoes with some seasoning to the hot marmite mixture and toss well to coat them evenly with the mixture. Roast for 1 hour until golden, basting/turning occasionally. Transfer to a warm plate and serve immediately.