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.
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Serves 2 with a roast (with leftovers)
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.
This recipe was in collaboration with Pulse