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Umami roast potatoes

Umami roast potatoes on a wooden board

Umami roast potatoes

Name: Umami roast potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 4 tbsp vegetable oil; 2kg Maris Piper potatoes; 1 tbsp yeast extract; 2 tbsp plain flour

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 4.5 out of 5.6 ratingsRate

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Enjoy these super-crisp, savoury roast potatoes with deep umami flavour. They’re a crowd-pleaser – even the most fervent dislikers of yeast extract will be converted

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp vegetable oil
2kg Maris Piper potatoes
1 tbsp yeast extract
2 tbsp plain flour

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Nutrition: Per serving (8)

kcal245
fat6g
saturates0.4g
carbs41g
sugars2g
fibre4g
protein5g
salt0.3g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Tip the oil into a large, deep roasting tin and put in the oven to heat up for at least 20 mins. Peel the potatoes, then cut in half if small, or quarters if large. Tip into a pan of well-salted cold water and bring to the boil. Boil for 8 mins until almost tender, then drain. Leave to steam-dry for 10 mins, then gently shake to fluff the potatoes up a bit.
step 2

Remove the roasting tin from the oven, spoon in the yeast extract and carefully stir into the oil. Add the potatoes and gently turn to coat. Sprinkle over the flour and season with ¼ tsp each of salt and pepper, and toss again. Roast for 1 hr-1 hr 15 mins until golden, turning the potatoes a few times to ensure even browning.

Recipe from Good Food magazine, November 2022

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A star rating of 4.5 out of 5.6 ratings

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