We tried to match the roast potatoes you get at Christmas, cooked in goose fat or beef dripping, but veggie style instead! We have come up with something that not only matches it, but knocks it out the park. Full of depth, flavour and crunch, which is everything and more when eating the perfect roastie!
Ingredients (serve 4)
- 750g Maris piper potatoes
- 2 cloves garlic (crushed)
- 1 tbsp. fresh thyme (finely chopped)
- 1 tbsp. fresh rosemary (finely chopped)
- 1 heaped tbsp. Marmite (yeast extract)
- 100ml oil
- Salt and cracked black pepper to taste
- Preheat the oven to gas mark 6/200°C/400°F.
- Cut the potatoes into equal roasting sized potatoes. Add to a saucepan, cover with water and bring to the boil, then part cook for 5 minutes.
- Add half the oil into a roasting tray and put in the oven to get hot whilst the potatoes are cooking.
- Mix the other half of the oil with the garlic, rosemary, thyme and Marmite (yeast extract).
- Strain the potatoes when they are ready and leave them to steam dry for a few minutes. Add to the oil mixture in a big mixing bowl and shake about, coating all of the potatoes and season. Give them a good shake, as all the little bits that break off will add extra crunch and texture.
- Add to the roasting hot oil and cook for 25-30 minutes, giving them a good shake around occasionally.