Chef's roast potato recipe uses 1 surprise ingredient for irresistible taste
For a twist on the classic Sunday roast side, cooking whizz Poppy O'Toole has let slip her secret ingredient for the ultimate oven-roasted potatoes – Marmite. Despite the love-it-or-hate-it reputation of Marmite, Poppy assures that "you'll find common ground with these amazing spuds".
She explains: "The addition of that sticky Marmite isn't overpowering in the slightest, it simply wraps the crispy golden potatoes in a deep, umami flavour that complements the subtle sweetness of a roastie. It's impossible to dislike these roast potatoes, and I ask even the most devout hater to give these a go."
Choosing the right potato is key; varieties like King Edwards, Maris Piper, and Russet are top picks for their floury texture, which delivers that sought-after fluffy inside and crisp outside.
Here's how you can achieve this culinary delight:
Ingredients
Four Maris Piper potatoes, peeled and cut into equal-sized chunks
100ml vegetable oil
Plenty of salt to season
One tablespoon of Marmite
Method
Start by getting your potatoes into cold salted water and bring to the boil. Boil for 10 to 15 minutes until falling off the tip of the knife. Don't overcook them as you want them to keep their shape.
After boiling your chosen spuds, let them steam dry under a tea towel for 10 to 15 minutes to enhance their fluffiness, as per the Express.
Crank up your oven to a fiery 240C/220C Fan/Gas Mark 9, get your oil sizzling in a baking tray, then give those tatties a vigorous toss to roughen them up before mixing in your Marmite and introducing them to the hot oil.
Get those spuds sizzling for 20 minutes, then yank them out of the oven and dial the heat back to a toasty 200C/180C Fan/Gas Mark 6.
Once the potatoes are ready, give them a good toss in the tray to fluff them up, mix with your Marmite and then carefully pour into the tray with all that lovely hot oil.
Give those tatties a good tumble and sling them back in for another quarter of an hour. If you're mad about Marmite, now's your chance to slather on some more for that extra yeasty kick.
Wait for them to turn "golden and crispy". Once they've reached peak crunch, whip them out, sprinkle a touch more salt for luck, and tuck in.
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