When it comes to side dishes, nothing beats a perfect roast potato: crispy on the outside, fluffy on the inside. But what if we told you there’s a simple, secret ingredient that can take your “roasties” from great to utterly unforgettable? Enter Marmite.
Marmite, that savory, yeasty spread famous for its “Love It or Hate It” slogan, is a total game-changer for potatoes. When melted into hot oil and baked, it imparts a deep, salty, and incredibly rich umami flavor that caramelizes beautifully, giving your potatoes a golden, addictively crunchy crust. Forget your usual seasonings—this is how you unlock the ultimate flavor bomb.
Here’s your step-by-step guide on how to make Marmite roast potatoes that will instantly become a dinner staple.
What You’ll Need (Ingredients)
- 2 lbs (about 1 kg) Russet or Yukon Gold potatoes (these are starchy and ideal for roasting)
- 1/2 cup vegetable oil, canola oil, or duck fat (for maximum crispiness)
- 2 tablespoons Marmite (you can adjust this to your taste)
- 4 cloves garlic, lightly smashed (optional, but adds great flavor)
- 2 sprigs fresh rosemary or thyme (optional)
- 1 teaspoon salt (plus more for the boiling water)
- 1/2 teaspoon black pepper
Step-by-Step Instructions
Step 1: Prep the Potatoes and Preheat
- Peel and Cut: Peel your potatoes and cut them into large, equal-sized chunks. Aim for about 1.5 to 2-inch pieces so they cook uniformly.
- Preheat: Preheat your oven to 400°F (200°C).
- Heat the Fat: Pour the oil or fat into a deep baking sheet or roasting pan. Place the pan in the preheated oven for about 10–15 minutes until the fat is smoking hot. This is crucial for instant crisping!
Step 2: Parboil and Fluff
- Boil: Place the potato chunks in a large saucepan and cover them with cold, heavily salted water. Bring the water to a boil and simmer for exactly 8 to 10 minutes. The edges should just start to soften, but the potatoes should still hold their shape.
- Drain and Dry: Drain the potatoes completely in a colander. Allow them to steam dry for a few minutes.
- Fluff (The Crispy Secret): This is the key step! Hold the colander with a lid and gently shake the potatoes vigorously. The softened edges will “rough up” and create a fluffy surface. These ragged edges are what turn into that incredible, crunchy crust.
Step 3: Add the Marmite and Roast
- Mix the Marmite: Carefully remove the hot pan from the oven. Drop the Marmite right into the smoking hot oil and stir quickly until it’s completely dissolved and mixed into the fat.
- Coat the Potatoes: Gently pour the fluffy potatoes into the hot Marmite oil. Add the smashed garlic cloves and herb sprigs (if using).
- Toss: Using a large spoon or spatula, toss the potatoes until every piece is completely coated in the Marmite-infused oil. Make sure they are spread out in a single layer with a little space between them—don’t overcrowd the pan!
- First Roast: Place the pan back in the oven. Roast for 20 minutes.
- Flip and Finish: Remove the pan, flip or turn the potatoes using a spatula, and return to the oven for another 20 to 30 minutes, or until they are deeply golden brown and perfectly crisp.
Step 4: Serve
- Final Seasoning: Transfer the piping hot Marmite Roast Potatoes to a serving platter. Discard the herb sprigs and garlic (or serve them if you like).
- Enjoy: Sprinkle with an extra pinch of salt and serve immediately alongside your favorite main course.
Conclusion
Marmite Roast Potatoes are more than just a side; they are a culinary statement. The intense savory quality of the Marmite cuts through the richness of the oil, creating a profound depth of flavor that a simple salt seasoning can’t touch. Whether you’re hosting a big holiday dinner or just looking for a way to elevate your weeknight meal, this recipe guarantees a potato with a shatteringly crisp exterior and a beautifully soft interior. Give it a shot—you might just find your new favorite way to eat potatoes!
FAQ
1. Will my Marmite Roast Potatoes actually taste overwhelmingly like Marmite?
No. When baked, Marmite dissolves into the oil and caramelizes onto the surface of the potatoes. It provides a rich, deep, umami (savory) flavor that is salty and “meaty,” but it is generally not an overpowering “Marmite on toast” flavor. It simply enhances the deliciousness of the crispy potato crust.
2. What kind of potatoes are best for roasting?
You should use a starchy potato. In the US, the best options are:
- Russet potatoes: They break down perfectly on the edges when “fluffed,” which results in maximum crispiness.
- Yukon Gold potatoes: These are a little waxier but still excellent, yielding a fluffier interior.
3. Can I use butter instead of oil or fat?
You can. However, butter has a lower smoke point and can burn easily, especially at high temperatures.
- Best: Duck fat or goose fat provides the best flavor and crispness.
- Good: Vegetable oil or canola oil is a great neutral option.
- If using butter: Use a combination of mostly oil (or duck fat) with just a tablespoon of butter for flavor.
4. Why is “fluffing” the potatoes so important?
“Fluffing” (shaking the drained, parboiled potatoes in the colander) is the most critical step for crispiness. It roughens up the starchy surface of the potatoes, creating many little nooks and crannies. When roasted, these jagged edges turn into a super crunchy, golden crust, while the inside remains soft and fluffy.
5. Can I prepare these potatoes ahead of time?
Yes, you can do the prep work in advance:
- Peel, cut, parboil, and fluff the potatoes (Steps 1 & 2).
- Let them cool completely, then store them uncovered in the refrigerator (on a plate lined with paper towels) for up to 24 hours.
- When ready to cook, proceed directly to Step 3 (heating the fat and adding the Marmite). Make sure the potatoes are at room temperature first for the best result.
6. Why do I need to heat the oil until it’s smoking?
Putting the potatoes directly into smoking hot oil causes them to start crisping instantly, sealing the exterior and preventing the potato from absorbing too much oil. This guarantees a dry, crispy surface instead of a soggy, greasy one.