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
- 10-20 new potatoes
- 5 tablespoon vegetable oil
- ½ teaspoon maldon salt
- 2 teaspoon marmite
- 1 teaspoon light soy sauce