Ingredients:

  • 1 kg Floury Potatoes (Maris Piper or King Edward recommended), peeled
  • 1 tbsp Sea Salt (for the boiling water)
  • 1 Level Teaspoon Marmite
  • 100 ml Hot Vegetable or Chicken Stock (low sodium preferred)
  • 1 Tablespoon Cornflour (Cornstarch)
  • 1 Level Teaspoon Garlic Powder
  • 1/2 Teaspoon Smoked Paprika
  • 1-2 Teaspoons Low-Calorie Cooking Spray (or 1 tsp olive oil)

Instructions:

  1. Preheat oven to 200°C (180°C Fan/Gas Mark 6). Cut potatoes into uniform, generous chunks (about 2 inches). Place in a saucepan, cover with cold water, add 1 tbsp salt, and bring to a rolling boil. Simmer for 8–10 minutes until the edges are just tender.
  2. Drain potatoes immediately and return them to the empty, hot saucepan. Place the lid back on tightly and shake vigorously until the edges look fluffy and roughed up.
  3. While shaking, whisk together the hot stock, Marmite, cornflour, garlic powder, and paprika in a small bowl until smooth to create the glaze.
  4. Lightly spray the roasting tray with cooking spray. Place the roughed-up potatoes onto the hot tray, ensuring they are in a single layer, giving them space. Drizzle half of the Marmite glaze mixture evenly over the potatoes.
  5. Roast for 25 minutes.
  6. Remove tray from the oven. Pour the remaining glaze mixture over the potatoes, tossing gently to recoat. Return to the oven and roast for another 25–30 minutes, turning halfway, until deeply golden brown and crisp.