Hasselback potatoes with marmite butter
Prep time: 25 minsTotal time: 
Hasselback potatoes with marmite butter
While classic British roasties are hard to beat, this is the perfect potato dish for Marmite lovers
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1kg baby potatoes (around 18)
- 2 tbsp olive oil
- 3 sprigs rosemary
- 4 garlic cloves, unpeeled and gently crushed with the side of a knife
- 250ml stock of choice (we used chicken)*
- 75g unsalted butter, softened
- 2 tsp Marmite
- 20g Parmigiano Reggiano, finely grated*
- ¼ x 20g pack chives, snipped
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Prep each potato by placing on a wooden spoon, then make lots of narrowly spaced vertical cuts, taking care not to slice all the way through. Transfer the prepared potatoes to a roasting tray, drizzle over the oil, and season well with salt and pepper. Add the rosemary sprigs and unpeeled garlic cloves to the tray, along with the stock. Transfer to the oven and roast for 45-50 minutes or until soft and slightly crispy.
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In a small bowl, mix the butter with the Marmite. Carefully remove the garlic cloves from the roasting tray, peel then mash against a chopping board. Add the mashed garlic to the Marmite butter and mix through. Dollop the butter all over the potatoes, then return to the oven for a final 15 minutes or until crisp. Transfer to a platter, drizzle with any sauce in the tray, and top with the grated cheese and snipped chives to serve.
*Use vegetarian stock and a vegetarian hard cheese, if required.
