How to turn the last of a jar of Marmite into a brilliant glaze for roast potatoes – recipe | Potatoes

I by no means peel a roastie, as a result of boiling potatoes with their skins on, then cracking them open, provides you the very best of each worlds: fluffy insides and golden, craggy edges. Particularly whenever you end roasting them in a glaze made with butter (or, even higher, saved rooster, pork, beef or goose fats) and the final scrapings from a Marmite jar.Marmite roast potatoesI’ve at all times been fanatical about Marmite, a lot in order that I refuse to waste a single scoop. I used to wrestle with a butter knife, scraping endlessly on the jar’s sticky backside, till I discovered that there’s a motive the rounded pot has a small flat spot on both sides. While you get near the tip of the jar, retailer the pot on its facet, so the final of that black gold inside swimming pools neatly into the facet for simple elimination. These cussed dregs work brilliantly on this recipe, and rework your roast spuds into probably the most flavour-packed ones you’ll ever eat. However go straightforward: Marmite is potent stuff, and even the previous couple of scrapings will go a great distance.Serves 44 tbsp olive oil800g potatoesAbout 2 tbsp Marmite – prime up the final scrapings of a jar as required25g butter, or saved meat fats (rooster, pork, beef or goose fats)Sea salt, to tasteChives, finely chopped, to finishSoured cream (elective)Put the oil right into a roasting tray, then put it in a 210C (190C fan)/410F/gasoline 6½ oven to warmth up. Reduce the potatoes into 5cm-7½cm chunks, leaving them unpeeled. Put the spuds in a big pan, cowl with chilly water, add a superb pinch of sea salt and produce to a boil, coated, ideally, to avoid wasting power. Simmer for about eight minutes, till fork-tender, then drain and depart to steam within the colander for a couple of minutes.Toss the potatoes to tough up their edges, then fastidiously tip into the new oil and toss once more to coat. Squash every potato barely with the again of a spoon, however solely simply sufficient so that they cut up open, then return the tray to the oven and roast for about 45 minutes, till the potatoes flip golden and begin to crisp up.In the meantime, stand an almost empty Marmite jar in a saucepan crammed with a little bit sizzling water and simmer gently to loosen the contents of the jar (you’ll want about two tablespoons in complete, so prime up if want be). Add the butter (or saved fats) to the jar, depart to soften, then scrape down the insides of the jar and stir to mix the Marmite with the butter or fats.As soon as fully melted and free, drizzle the Marmite glaze all around the potatoes, toss gently, then return to the oven for a last 10-Quarter-hour, till deeply crisp and caramelised. End with elective finely chopped chives and serve with soured cream, in the event you like.