In a brilliant twist on a British classic, chef Tom Hunt has revealed his secret weapon for transforming the humble roast potato into something extraordinary. His innovative recipe harnesses the power of that stubborn last scrape of Marmite from the jar, creating a glaze that delivers maximum flavour while championing zero-waste cooking principles.
The Zero-Waste Marmite Hack
Hunt, a self-confessed Marmite fanatic, developed this method specifically to avoid wasting even the smallest amount of the beloved yeast extract. He shares a clever storage tip for those nearing the end of their jar: store it on its side. This simple action allows the remaining contents to pool neatly into the flat spots on the jar's sides, making the final scrapings remarkably easy to retrieve.
The chef admits to previously wrestling with butter knives in futile attempts to reach every last bit. This culinary revelation not only solves a common kitchen frustration but provides the perfect quantity for his signature potato glaze. Marmite is potent stuff, and even the last few scrapings will go a long way, Hunt advises, warning against over-enthusiastic application.
Crafting the Perfect Crispy Potato
Hunt's method begins with an unconventional approach to potato preparation. He never peels his roasties, insisting that boiling potatoes with their skins on before cracking them open yields the ideal texture. This technique creates the perfect balance of fluffy interiors and those coveted golden, craggy edges that define an exceptional roast potato.
The recipe calls for 800g of potatoes cut into 5cm-7½cm chunks. These are boiled in salted cold water for approximately eight minutes until fork-tender, then drained and left to steam in the colander. The crucial step of tossing them to rough up their edges creates more surface area for crisping.
The Marmite Glaze Transformation
While the potatoes begin roasting in 4 tbsp of hot olive oil at 210C (190C fan)/410F/gas 6½ for about 45 minutes, the magic happens with the Marmite jar. Hunt places the nearly empty jar in a saucepan with a little hot water, gently simmering to loosen the contents. He then adds 25g of butter or saved meat fat (chicken, pork, beef, or goose fat recommended) to the jar, allowing it to melt before combining with the Marmite.
After the initial roasting period, the Marmite-butter mixture is drizzled over the potatoes, which are tossed gently and returned to the oven for a final 10-15 minutes. The result is deeply crisp, caramelised potatoes with an umami-rich flavour profile that elevates them beyond ordinary roast spuds.
The dish serves four and can be finished with optional finely chopped chives and served with soured cream. This recipe not only solves the problem of wasted Marmite but delivers what Hunt promises could be the most flavour-packed roast potatoes you'll ever eat.
