Secret-ingredient roast potatoes recipe

1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip 2kg peeled and chopped floury potatoes into a lidded saucepan, cover with cold water and season with salt. Cover, bring to the boil, then reduce to a simmer for 7 mins, or until just tender. Drain in a colander, then set aside for 10 mins.
2. Meanwhile, divide 3 tbsp vegetable oil between two baking trays and heat these in the oven. Melt together 75g butter and 50g Marmite in a small saucepan over a low-medium heat for 2-3 mins. Return the potatoes to the pan and pour over the Marmite mixture. Season with pepper, put the lid on and gently shake the pan to fluff up the potatoes and coat them in the buttery Marmite mixture.
3. Remove the baking trays from the oven and divide the potatoes between them, turning them in the oil to coat. Roast for 45-50 mins, turning halfway, until crisp and golden.

Tip: Swap the butter for dairy-free spread to make these vegan and dairy-free.

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