"I never peel a roastie, because boiling potatoes with their skins on, then cracking them open, gives you the best of both worlds: fluffy insides and golden, craggy edges. Especially when you finish roasting them in a glaze made with butter (or, even better, saved chicken, pork, beef or goose fat) and the last scrapings from a Marmite jar. Marmite roast potatoes"
"I've always been fanatical about Marmite, so much so that I refuse to waste a single scoop. I used to wrestle with a butter knife, scraping endlessly at the jar's sticky bottom, until I learned that there's a reason the rounded pot has a small flat spot on each side. When you get close to the end of the jar, store the pot on its side, so the last of that black gold inside pools neatly into the side for easy removal."
Preheat oil in a roasting tray at 210C (190C fan)/410F/gas 6. Cut unpeeled potatoes into 5–7cm chunks, boil in salted cold water for about eight minutes until fork-tender, then drain and steam briefly. Toss to roughen edges, coat in the hot oil, slightly squash each potato to split them, and roast for about 45 minutes until golden and crisp. Finish by glazing with about 2 tbsp Marmite mixed with butter or saved meat fat, season with sea salt, and sprinkle with finely chopped chives. Serve with optional soured cream; serves four.
Read at www.theguardian.com
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