A while back I did a post on umami and at the time, I had never tasted Marmite and didn’t include it. Their advertising slogan is “Love it or hate it,” and I wondered which way I’d go. I tried it in a recipe that I adapted from Karen William’s Marmite Roast Potatoes on Delish – a British cooking site. Maybe I don’t love it yet, but it works for me.
Marmite Roast Potatoes
- 2 lb white potatoes
- 2 oz. butter
- 1 tbsp. Marmite
- 1 tbsp. bourbon
- Thyme leaves (optional)
Preheat the oven to 400o.
Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.
Melt the butter in a small pot and whisk in the marmite and bourbon until blended.
Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.
Sprinkle with black pepper, thyme leaves and serve.
Based on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich. Very good but if you try it, don’t add any additional salt.
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This is a perfect side dish for a meat and potato meal. Pommes Persillade are crisp because they’re boiled, dried, and fried.
2 russet potatoes
1 tbs. kosher salt + ½ tbs. divided
1 minced garlic clove
Small bunch chopped parsley
2 tbs. melted butter
½ tsp. black pepper
2 tbs. olive oil
Peel and cut the potatoes into approximate 1 inch cubes. Place them in a pot of cold water with 1 tablespoon of salt. Bring to a boil and simmer about 10 minutes. Thoroughly drain the potatoes and spread them on paper towels for at least 10 minutes to dry.
In the meantime, chop the parsley, mince the garlic and add it to the melted butter. Also add the remaining ½ tablespoon of salt and the ½ teaspoon of black pepper.
Heat the oil in a pan and fry the potatoes over medium-high heat. Don’t crowd the pan and work in batches if you need to. Cook them until they’re crisp/lightly browned. Place the potatoes in a serving bowl, toss with the parsley/garlic/butter mixture and serve.
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Eggs Two Ways – I hope you weren’t expecting scrambled and fried.
Eggs in Purgatory
This one is fairly simple. Start with left-over tomato sauce, the thicker the better. Pre-heat the over to 400 degrees. Heat the sauce in a frying pan large enough to hold as many eggs as you want to cook. Use the back of a spoon to make indentations in the sauce and break the eggs into the indentations. 10-12 minutes in the oven and it’s done. Sprinkle a little cheese and serve.
Potato and Egg Frittata
A classic meatless Friday lunch. It’s good with a little ketchup.
Heat the oil in a cast iron skillet on medium-high and add the thickly sliced potatoes, salt and black pepper. After they cook for about 8-10 minutes add the onion. After the onion softens, with the edge of a metal spatula, chop and blend the potatoes and onions making an even mixture. Cook until the potatoes are tender and what you have looks like home fries.
In the meantime beat the eggs with the milk, parsley and salt and black pepper. Add the egg mixture to the pan, mix thoroughly with the potatoes and onions then spread it out to an even layer. Lower the heat and allow it to set for about 5 minutes. The top of the mixture will still be wet so place the pan under the broiler for a few minutes, watching closely so it doesn’t burn. Remove it when the top is lightly browned.
The omelet can be served in the pan, hot or at room temperature. Slice as you would a pie.