Marmite Hasselback Potatoes with Parmesan

If you love potatoes, marmite or parmesan, you’re in the right place. These Marmite Hasselback Potatoes are what potato lovers dream about. Tender-fleshed with a buttery marmite glaze.  The recipe was intended for the cookbook but, having been graciously granted several extensions, the line had to be drawn and recipes cut. Sadly, these potatoes were put to the side for a later date. Today is that day, so here they are then, in all their golden splendor.

Which Potatoes are best for making Marmite Hasselback Potatoes?

I quite like floury potatoes for the recipe, although the waxy Mediterranean sort will be just as good. If you’re making them for a casual drinks party or as weekend snacks, baby potatoes are ideal, size-wise, in which case, serve with an aioli or spicy roasted tomato salsa. A creamy ranch would be lovely too. Do keep the skin on. It adds wonderful flavour and helps retain the shape and structure of the potato as it roasts and softens.

The trickiest part is to slice the potatoes as thinly as possible, stopping just short of cutting all the way through. The bottom needs to remain intact,  creating that fan effect we’re after. Once baked, the potatoes are brushed with a Marmite-y rosemary butter. Then, it’s back into the oven until sticky and delicious. Butter knows just how to make everything better, doesn’t it?

Marmite Hasselback Potatoes with Parmesan


Marmite Hasselback Potatoes with Parmesan

Serves 4-6

6 large potatoes, skin on and lightly scrubbed
3 tablespoons olive oil
2 tablespoons butter, melted
2½ teaspoons Marmite
2 sprigs rosemary, leaves picked and finely chopped
sea salt flakes
freshly ground black pepper
grated Parmesan, to finish

Preheat the oven to 200 C. Line a roasting tray with baking paper.
Place the potatoes on a wooden board with two chopsticks or wooden spoon handles cradling the potato in the centre. Cut down until the blade touches chopsticks.

Place the potatoes on the baking sheet. Drizzle with olive oil and season with salt and black pepper. Make sure they are well coated, rubbing the oil in by hand. Roast for 30 minutes. Turn over and roast for a further 25-30 minutes until golden and tender.

For the Marmite glaze, heat the butter and Marmite together. Whisk well to combine. Add the rosemary and a generous grinding of black pepper. Brush the Marmite glaze over the potatoes, then roast for a further 15 minutes.

Scatter over the Parmesan and serve immediately.


More Favourite Potato Recipes

Garlic Cream Scalloped potatoes

Paprika roast sweet potatoes

Roast potatoes with rosemary, garlic and lemon












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