It’s another food blog fave - HASSLEBACK POTATOES! These guys have been the poster girls of food blogs for the last ten years, I swear, and yet I only made my first batch last week! I could immediately see why they were so popular - they’re basically like a cluster of super tender crisps, all baked and hot and sexy. Ahem.
IMO, however, there was something missing. As a northerner and a new vegan, the answer to this question is often marmite - so I gave it a whirl. Needless to say these spuds nearly didn’t even make it out of the kitchen. Think about it: the king of the carbs, PASTED in pure unadulterated umami realness and then ROASTED in oil. Yeah. This is a good one my friends.
Marmite Glazed Hassleback Potatoes
hink about it: the king of the carbs, PASTED in pure unadulterated umami realness and then ROASTED in oil. Yeah. This is a good one my friends.
Ingredients
- 10-20 new potatoes
- 5 tablespoon vegetable oil
- ½ teaspoon maldon salt
- 2 teaspoon marmite
- 1 teaspoon light soy sauce
Nutrition
Serving: 1grams
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Dani
Hi Richard! What are the instructions for this recipe, please? I realise it’s a bit old now but I’ve been scrolling (and drooling!) my way through your site and these sound incredible, so I want to make sure I’d get them right! I could of course wing it and see how they come out, but I’m wondering if there’s a particular method/order to it and how long they’d need to cook for, and at what temp? I’m fearful I’d mess it up and the marmite would turn too bitter or something! Also, would it work for larger potatoes too? P.S. I love your recipes and the way you present things, especially on Instagram. You have a wonderful way with words and a truly creative, experimental style.. it’s great when you think you’ve tried all the mac and cheese, and tofu scrambles out there and then see what wonderful things you’re doing with them - keep up the fantastic work!