Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowGet daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeA side of crisp potatoes with your roast dinner is something many people strive to achieve but there’s never a guarantee that they will come out exactly how you want them. Sometimes too much oil makes them soggy, too little oil and there’s no golden crunch. But now a food blogger has revealed her secret ingredient for the perfect crispy glazed spud every time – a coating of Marmite.
A food blogger has said to guarantee crispy roast potatoes is to coat them in Marmite
(Image: Instagram / Beth Hazel)
Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK’s daily newsletter. You can sign up at the top of the page. Slimming World member Beth shared her own recipe on her Instagram page explaining she often gets asked how she gets her potatoes looking so crisp. “I’ll be cooking some of these later for my tea and as I always get asked how I make them I thought I’d post the recipe again for those that want to try these beauties,” she wrote alongside the snap of her meal. It’s a recipe that many will either love or hate thanks to the Marmite, but according to those who don’t like the yeast extract spread on its own have insisted that it makes potatoes taste incredible.
Read More
Related Articles
Cadbury confirms whether chocolate should be kept in the fridge or cupboard
Read More
Related Articles
Stacey Solomon teases fans about writing her own book of hacks
“I need to make these, never liked marmite (although never really tried it) but liked the crisps they use to do, so want to try these,” wrote one. Because it’s a Slimming World recipe there are some rules to follow on meals including a ‘syn’ allowance, but Marmite is one of the few condiments that is free. Beth says you only need seasoning, the spread and some oil spray to reduce how many syns you use.
How do you cook your roast potatoes?
(Image: Instagram / Beth Hazel)
Read More
Related Articles
Download OK! magazine’s FREE app and get all the latest gossip straight to your phone
Read More
Related Articles
Get celebrity exclusives, at home tours, fashion and beauty news and clever cleaning hacks straight to your inbox!
“To make Peel and par boil some potatoes (7ish minutes) then drain and drizzle marmite all over them (I usually use 2tsp depending on how many potatoes, but use as much or as little as you want).. marmite is free on SW “Then spray a glass roaster/baking tray with frylight and tip the potatoes into it! Shake the roaster/tray so that the marmite spreads on all of the potatoes and then spray them with fry light. “Cook in the oven until nice and crispyyyyy To make them extra crispy and marmite’y… every 20 minutes cover with more marmite and spray with frylight again I never have a roast without these now.”Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
