Ingredients:

  • 3 lbs (1.4 kg) Russet or Maris Piper Potatoes, peeled and cut into 1.5-inch chunks
  • 4 Tablespoons (60 ml) Goose fat or refined sunflower oil
  • 3 Tablespoons (42 g) Unsalted Butter, softened
  • 5 Tablespoons (22 g) Marmite (or Vegemite)
  • 1 Teaspoon (5 ml) Fresh Thyme Leaves, finely chopped
  • 1/2 Teaspoon (2.5 ml) Garlic Powder
  • 1 Teaspoon (5 ml) Coarse Sea Salt
  • 1/2 Teaspoon (2.5 ml) Freshly Ground Black Pepper

Instructions:

  1. Peel and chop potatoes into uniform chunks. Place in salted cold water, bring to a boil, and simmer for 10–12 minutes until the edges start to soften.
  2. Drain potatoes thoroughly. Return them to the empty hot pot, place the lid on, and shake the pot vigorously over the heat for 30 seconds to rough up the edges, creating a fluffy coating.
  3. Place the roasting tray in the oven and preheat to 400°F (200°C / Gas Mark 6). Carefully add the fat/oil to the hot tray and let it heat in the oven for 5 minutes until shimmering.
  4. Carefully add the roughed-up potatoes to the hot fat in a single layer. Turn them immediately to coat, then roast for 30 minutes.
  5. While roasting, whisk together the softened butter, Marmite, thyme, garlic powder, salt, and pepper in a small bowl until smooth.
  6. After 30 minutes, carefully remove the tray, turn the potatoes, and quickly brush or drizzle the Marmite mixture over the exposed tops.
  7. Return to the oven and roast for another 30–45 minutes, turning every 15 minutes, until deep golden brown and crispy.
  8. Remove from the oven, drain off any excess fat, and serve the Marmite Roast Potatoes immediately.