Not only does marmite make roast potatoes extra delicious, but it gives them an even richer golden color once roasted. And there’s no better combination of flavors to add to roast potatoes than rosemary and garlic! The broccoli florets are perfect for adding some wholesome vegetables to this all-time classic.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Side Dish
Cuisine: American, Comfort Food, Holidays
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: best vegan mashed potatoes, Broccoli, garlic, marmite, rosemary
Pour the olive oil into a large baking sheet and put it in the oven to heat up for about 10 minutes.
Boil. Meanwhile, put the potato chunks in a large pot of salted boiling water and simmer for 8 minutes until starting to become tender. Drain in a colander and set aside.
Remove. Once the oil is hot, remove it from the oven.
Stir in the marmite, don’t worry if you see some bubbles. Be careful, as it might spit.
Add the potatoes to the dish and stir well until completely coated in the marmite oil.
Add in the garlic cloves and rosemary sprigs, scattering them evenly, then put back into the oven for 30 minutes, turning the potatoes halfway through. Feel free to sprinkle some garlic powder or onion powder for a more intense and garlicky flavor kick.
Pop in the broccoli florets and stir, then season with salt and pepper and put back in the oven for 10-15 minutes until the broccoli florets have started to brown but not wilt or burn.
Take a sample; the potato chunks should be crispy and golden but soft on the inside.