Love 'em or hate 'em, these potatoes will add a punch to your roasts
• Serves 6
• 1 kilogram Potatoes
• 1 tablespoon Marmite
• Vegetable oil for roasting
1. Peel and quarter the potatoes and par boil in water for 5 minutes until just beginning to cook. Drain and leave to steam dry in the colander. Roughen the potatoes edges by shaking them gently. Heat the vegetable oil (enough to lightly cover the base) in the roasting tin, add the roughened potatoes and then the marmite. Mix well so that all the potatoes are coated in the marmitey oil.
2. Roast in the oven for approximately 45 minutes or until golden and crispy.