Marmite butter potatoes
Liven up your roast spuds with this new flavour combination. Marmite butter coats each potato chunk for that desirable fluffy on the inside and crispy on the outside roast potato. You’ll just have to try them for yourself!
Ingredients
Method
Ingredients
- 1.5 kg potatoes, cut into large chunks
- 100g butter, softened
- 1 ½ Tbsp Marmite
- ¼ cup sliced almonds, toasted
Method
- Preheat your oven to 200°C fan bake. Add the potatoes to a large pot and cover with cold water. Season generously with salt, then bring to a boil over medium-high heat. Cook the potatoes for 10 minutes or until just tender.
- Drain the potatoes and place in a large roasting tray.
- In a small bowl, whip together butter and marmite until smooth. Add spoonfuls of the marmite butter over the potatoes and toss to combine.
- Roast for 20-30 minutes or until the potatoes are golden brown and crispy, tossing halfway through.
- Garnish with sliced almonds to serve.
Top tip: For a pop of colour and something fresh, garnish your potatoes with fresh herbs (we used chives).