Marmite Infused Roasties

Serves: 2
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Did someone say MARMITE-INFUSED roast potatoes?! Oh yes. Whether you’re a lover ❤️ or a hater ❌ of this polarising spread, you’ll find common ground with these amazing spuds and I’ll tell you why. The addition of that sticky marmite isn’t overpowering in the slightest, it simply wraps the crispy golden potatoes in a deep, umami flavour that compliments the subtle sweetness of a roastie. 

What’s great about Marmite is that it’s actually a really versatile ingredient that can elevate a whole range of dishes – even desserts if you’re brave enough. Pop it in your sausage rolls, dollop it in a pasta sauce with a bit of butter and cheese or mix with honey to create a sweet and salty glaze for fried chicken. I’ve even seen it used in smoothies and I’m kinda down with that tbh. 

I actually first saw this idea a while back as it’s a fave of the gawj @cateinthekitchen, so go check out her lovely recipes if you fancy.

Marmite may be notorious for dividing nations and causing heated debates, but that ends today – the feud is over. It’s impossible to dislike these roast potatoes and I ask even the most devout hater to give these a go. Aaaand if you still don’t like them, well at least I can say I tried ✌️

If you want to master the ultimate roast potato before attempting these, find my fool-proof recipe here. I’ll also be sharing all my top roasting, mashing, baking tips and tricks over on my YouTube channel very soon. Check it out. 

Now, what else can I lather marmite on? All suggestions welcome.


metric imperial
  • 4 Yukon gold potatoes, peeled and cut into equal sized chunks
  • 4 maris piper potatoes, peeled and cut into equal sized chunks
  • 31/2fl oz vegetable oil
  • 100ml vegetable oil
  • Plenty of salt to season
  • Plenty of salt to season
  • 1 tbsp Marmite
  • 1 tbsp Marmite


  1. Get your potatoes into cold salted water and bring to the boil. Boil for 10-15 minutes until falling off the tip of the knife. Don't overcook the spuds as you want them to keep their shape.
  2. Drain off the potatoes and leave to steam dry in the colander with a tea towel over the top for a further 10-15 minutes. This helps them get fluffy!
  3. Preheat the oven to 220°C Fan/475°F/Gas Mark 9 and get the oil into a baking tray and get it into the oven to get nice and hot.
  4. Once the potatoes are ready, give them a good toss in the tray to fluff them up, mix with your marmite and then carefully pour into the tray with all that lovely hot oil.
  5. Cook for 20 minutes then remove from the oven and turn the heat down to 180°C Fan/400°F/Gas Mark 6.
  6. Give the potatoes a turn and return to the oven for a further 15 minutes. Leave until golden and crispy!
  7. Then remove from the oven and these little babies are ready to go! Sprinkle with extra salt and enjoy. #teammarmite