Superfood - March-April 2017

SUPERFOOD 19

PROPER HEALTHY FOOD

Marmite Roast Potatoes

My lovely friend Sammy Jo told me about this

idea and I’ve been making these potatoes

ever since. A roast potato is a wonderful

thing; in fact a spud is a wondrous thing in

general when you think of its versatility –

chips, dauphinoise, gratin, sauté, jacket. My

mate Julian wants to open potato world with

rides and merchandise, but he’s bonkers.

Marmite roasts, though? Now we’re talking!

INGREDIENTS

• 4 tbsp olive oil


• 1.5kg (3lb 5oz) Maris Piper potatoes,
  peeled and quartered


• 3 tbsp Marmite

PREP TIME: 15 MINUTES

COOKING TIME: 1 HOUR 10 MINUTES

SERVES: 4–6

1. Preheat the oven to 180°C (fan 160°C),
   350°F, Gas Mark 4. Pour 3 tablespoons of the
   oil into a large roasting tray and put it in the
   oven to heat up while you cook the potatoes.


2. Bring a large pan of salted water to the boil
   and cook the potatoes for 7–8 minutes. Drain
   them through a colander and toss roughly
   to fl uff up the outsides of the potatoes, then
   allow them to stream dry for a few minutes.

Tip the potatoes into the tray with the hot oil,

toss gently in the oil and roast in the oven for

40 minutes.

3. Turn up the oven temperature to 200°C
   (fan 180°C), 400°F, Gas Mark 6. In a bowl,
   combine the remaining 1 tablespoon of oil
   with the Marmite and gently whisk together
   with a fork. Pull the cooked potatoes out of
   the oven and toss with the Marmite mixture,
   then return to the oven for a fi nal 15–20
   minutes until they are crispy.
   PER SERVING (BASED ON 6 SERVINGS) 291kcals,
   8g protein, 9.3g fat, (1.3g saturates), 45.5g carbs,
   5.8g fi bre, 2g sugar, 0.7g sodium

SF9_P16-19_Nick Knowles SHSD.indd 19 27/01/2017 16:56