The secret ingredient for ultimate umami potatoes

Marmite, who doesn’t know it? It’s still quite a controversial substance, with spreaders on one side who swear by it and people on the other who say they’d rather bang their head on the counter five times than have to eat this. But what if we told you that you might be able to make something universally delicious with it?

From several sources, we’ve heard that it can give oven-roasted potatoes an enormous umami boost! And yes, umami is simply delicious. It’s what makes anchovies, ketchup, and Parmesan cheese, among other things, so irresistible. And apparently, you can even fool outspoken Marmite haters with this, simply by not telling them that it’s what makes those crunchy, salty potatoes so delicious, and calmly watching them serve themselves a second portion. Want to try?

How to make Marmite potatoes in the oven

• Preheat the oven to 220° C. Also place an oven dish with a tablespoon of sunflower oil in the oven.
• Parboil 500 g peeled waxy potatoes, cut into evenly sized pieces, for about 7 minutes.
• Drain the water from the pan, leaving the potatoes in it, add a splash of olive oil and a heaped tablespoon of Marmite to the pan, and put the lid on.
• Keep it tightly closed and shake the pan so that all the potatoes become coated.
• Using oven gloves, remove the dish from the oven, put the potatoes in the dish, and carefully move the dish back and forth (wearing gloves!) so that the Marmite potatoes are also coated with a layer of hot oil.
• Place in the oven for 15–20 minutes, until they are beautifully dark brown with crispy edges.
• Allow to cool briefly before serving.

Potato image in article: Instagram/Susie Mandleberg

Also read:

• These tips will help you make the most delicious baked potatoes
• Recipe: Rijsels fried potatoes
• Recipe: warm potato salad by Julius Jaspers