Marmite Glazed Hassleback Potatoes
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.
10-20 new potatoes
5 tbsp vegetable oil
1/2 tsp maldon salt
2 tsp marmite
1 tsp light soy sauce
Preheat the oven to 180c.
Add the vegetable oil to a large roasting tray and place in the oven to heat up.
To hassleback your potatoes, one at a time, place a potato onto a serving spoon (make sure the sides of the spoon wrap around the potato slightly - the spoon is going to stop the knife going all the way through the potato, so the spoon must be quite big and quite curved). Starting at one end, slice the potato width-ways until your knife hits the spoon (around 3/4 of the way through the potato). Move the knife along the potato by a few millimetres and make another slice. Repeat until the potato is fully scored along its length.
Carefully, remove the tray from the oven and place the potatoes (cut side up) on the tray of oil. Using a silicone pastry brush or just a spoon, coat the tops of the potatoes in the oil and sprinkle with the salt. Place back in the oven for a total of 40 - 50 minutes, depending on your potato size.
Meanwhile, whisk the marmite and soy sauce together in a small bowl.
After half the cooking time has elapsed, take the potatoes out from the oven. Carefully, coat the tops of the potatoes with more of the hot oil from the pan. Then, using a pastry brush, coat the tops of the potatoes with the marmite glaze. Once glazed, flip each potato so it is not cut side down. Return to the oven for the remaining half of the cooking time.
When done, check under one potato to make sure the hasslebacked side is nice and golden brown. Serve immediately.