Marmite Roast Potatoes

1 kg potatoes (floury potatoes are best, eg King Edwards, but don’t get too fussed about this)
50g table butter (ie not unsalted)
1 tbs marmite
1 tbs red wine or bourbon
kosher salt or sea salt flakes

Preheat the oven to 180 degrees celsius (fan-forced).

Bring a large saucepan of water to the boil.

Peel and Chop the potatoes into golf ball sized chunks.

Boil the potatoes for 10 minutes.

Drain the potatoes and shake them up in the colander to roughen the edges (this makes for crispier potatoes when baked).

Leave the potatoes to steam dry for 10 minutes or so. You can leave them longer without doing any harm to them.

Melt the butter in a saucepan and whisk in the marmite and wine or bourbon. Heat until bubbling.

Pour the potatoes and marmite mixture into a baking tray and turn the potatoes to coat them.

Season with black pepper and roast in the oven for 1 hour, turning them at the 20 minute and 40 minute marks .

Transfer the potatoes to a serving plate and sprinkle with salt.