Roast potatoes will be 'impossible to dislike' if you use 1 simple ingredient chef loves

Crispy on the outside and fluffy on the inside, oven-roasted potatoes are an easy side dish that pairs with almost any meal, particularly a Sunday roast. Whilst most people just use oil or an animal fat to cook their roast potatoes, cooking pro Poppy O'Toole recommends adding an unusual ingredient to the recipe - Marmite.

Poppy claimed that whether you love or hate the taste of Marmite, "you'll find common ground with these amazing spuds". She said: "The addition of that sticky Marmite isn't overpowering in the slightest, it simply wraps the crispy golden potatoes in a deep, umami flavour that complements the subtle sweetness of a roastie. It's impossible to dislike these roast potatoes, and I ask even the most devout hater to give these a go."

Potatoes like King Edwards, Maris Piper and Russet potatoes are great for roasting. These potatoes are quite floury; when roasted, they have a fluffy interior with crispy edges; this texture is perfect for roast potatoes.

Ingredients

• Four Maris Piper potatoes, peeled and cut into equal-sized chunks
• 100ml vegetable oil
• Plenty of salt to season
• One tablespoon of Marmite

Method

Start by getting your potatoes into cold salted water and bring to the boil. Boil for 10 to 15 minutes until falling off the tip of the knife. Don't overcook them as you want them to keep their shape.

Next, drain off the potatoes and leave to steam dry in the colander with a tea towel over the top for a further 10 to 15 minutes. This "helps them get fluffy".

Then preheat the oven to 240C/220C Fan/Gas Mark 9, pour the oil into a baking tray and put it into the oven to get nice and hot.

Once the potatoes are ready, give them a good toss in the tray to fluff them up, mix with your Marmite and then carefully pour into the tray with all that lovely hot oil.

Cook for 20 minutes, then remove from the oven and turn the heat down to 200C/180C Fan/Gas Mark 6.

Give the potatoes a turn and return to the oven for a further 15 minutes. For a stronger Marmite flavour, brush extra Marmite over the potatoes at this point.

Leave until "golden and crispy". Then remove from the oven, and they are ready to go. Sprinkle with extra salt and enjoy.