British food lovers are embracing an ingenious zero-waste recipe that transforms the stubborn last scrapings of Marmite into a flavour-packed glaze for roast potatoes. Created by chef Tom Hunt, this innovative approach solves the age-old problem of getting every last bit from the iconic yeast extract jar while elevating the humble roast potato to new heights.
The Zero-Waste Marmite Solution
Hunt, a self-confessed Marmite fanatic, developed this recipe after years of struggling to extract the final remnants from the jar. His breakthrough came from discovering the purpose behind the jar's design - the small flat spots on either side of the rounded container allow it to be stored on its side, causing the remaining Marmite to pool neatly for easy access.
"I used to wrestle with a butter knife, scraping endlessly at the jar's sticky bottom," Hunt explains. "Now I simply store the nearly empty jar on its side, and that precious black gold collects perfectly for removal."
Perfecting the Roast Potato Technique
The recipe begins with Hunt's signature potato preparation method. He never peels his roast potatoes, arguing that boiling them with skins intact before cracking them open creates the ideal texture - fluffy interiors with golden, craggy edges that crisp beautifully.
For four servings, you'll need 800g of potatoes cut into 5cm-7½cm chunks. After boiling in salted water for approximately eight minutes until fork-tender, the potatoes are drained and left to steam in the colander before being tossed to rough up their edges.
Creating the Marmite Glaze
The magic happens when you combine those hard-to-reach Marmite scrapings with butter or saved meat fat. Hunt recommends standing the nearly empty jar in a saucepan of hot water to gently warm and loosen the contents. About two tablespoons of Marmite combined with 25g of butter or saved chicken, pork, beef, or goose fat creates the perfect glaze.
After the initial 45 minutes of roasting at 210C (190C fan)/410F/gas 6½, the Marmite-butter mixture is drizzled over the potatoes before a final 10-15 minutes in the oven creates deeply crisp, caramelised perfection.
Why This Recipe Works
Marmite's intense umami flavour makes it particularly effective as a glaze, according to Hunt. Even the smallest amount transforms ordinary roast potatoes into flavour-packed delights. The recipe represents a perfect marriage of traditional British cooking with modern zero-waste principles.
Hunt advises caution with the Marmite quantity, noting that "Marmite is potent stuff, and even the last few scrapings will go a long way." The finished dish can be garnished with finely chopped chives and served with soured cream for those who desire an extra touch.
This innovative approach not only reduces food waste but demonstrates how simple kitchen tricks can elevate everyday ingredients. As Hunt proves, sometimes the best flavours come from what we might otherwise throw away.
