It’s no secret now that I’m a die hard Marmite fan. Cheese and Marmite Pasta is still one of my most popular recipes to date, and one of the only recipes that I return to time and time again when I’m pushed for time and in need of comfort. In fact, it’s the first meal I ever made for Tom – and the first meal he ever made for me. We are Marmite people, through and through, so it was only ever a matter of time before Marmite found it’s way into our biggest autumn/winter ritual: the Sunday roast.
These actually weren’t my idea. My friend and fellow Marmite, carb and roast lover, Rhiannon recently said “you have to try drizzling Marmite on your roast potatoes” and blew my tiny mind. How had I never considered this before? Why had I been on this planet for 22 years and never put Marmite and potatoes together? Thank you, Rhiannon, I owe you a debt of eternal gratitude, for you have changed roast dinners forever and opened the door to so many more Marmite and potato possibilities.
Before we get into the recipe, a word from today’s sponsors..
Calling all trendsetters! Are you insatiably curious about the world around you? This is your opportunity to take part in an exclusive online community. As a member of our group, your feedback and ideas will go straight to the top, giving you the opportunity to influence the brands products, services and business decisions on a global scale. We’re talking about making a real impact on the world around you and people’s everyday lives! Oh, and you’ll also have the chance to meet lots of interesting, likeminded people in the process and earn rewards. Click on the banner below to sign up!
Serves 2 with a roast (with leftovers)
500g potatoes
1-2 tbsps marmite
1-2 tbsps vegetable or sunflower oil
- Pre heat the oven to Gas Mark 6/400F/200C.
- Peel and chop the potatoes and put them in a saucepan filled with salty cold water.
- Put the saucepan under a high heat and bring to the boil, boil for 2-3 minutes.
- Take the pan off the heat and drain the potatoes. Put them back in the saucepan and add the marmite (I add about 1.5 tbsps but it really depends on how dark/intense you want the flavour to be!). Cover the pan and give it a good shake to coat each potato well.
- Transfer to a roasting dish, drizzle with a tbsp or two of oil and give another little shake and roast for about 30 minutes or so.
Twitter // Instagram // Facebook
This recipe was in collaboration with Pulse
These look incredible! I confess, I’d never thought to combine the two together, and now I am cursing myself for not thinking of it. Yum!
See also: cheese and marmite mash, another recent discovery through Delicious magazine!
OK, now you have my attention! I am really curious what marmite is and where I might find it. Those potatoes look fantastic. I do not like to eat too much meat, either. Constantly trying to come up with great ideas for veggies and I want to know all about this dish.
Hey Carol! Where in the world are you from? Marmite is super popular here but used less overseas I think – maybe I can help you find some!
I am in Canada, so I imagine that is the reason I cannot ever remember hearing of marmite. I see you are in U. K. On top of that I am out in a fairly small community with no major shopping stores close by. I do get out to do shopping however to a large city on a fairly regular basis and will hunt around and see if I can find marmite. Can you please tell me what it is like. Is it seasoning or a brand.
It’s a brand! Black jar, yellow label x