500g king Edward potatoes, peeled and halved (or quartered if massive)
2-3 tbsp duck fat or oil
1 tsp flaky sea salt
2 tsp marmite
3-4 garlic cloves, bashed in their skins
3-4 sprigs of thyme, leaves only
Preheat the oven to 180*C.
Add the cut potatoes to a large pot of cold water. Bring to the boil and then turn down to a simmer, parboiling until a fork can easily pierce the outside of the potato, but not go all the way through (around 10 minutes).
Near the end of the cooking time, add the duck fat to a baking tray and preheat in the oven for 2-3 minutes.
Drain the potatoes in a colander and shake them around to rough up the edges. Leave to steam in the colander while you retrieve the tray of fat.
Toss the potatoes in the baking tray, evenly coating in the fat, and sprinkle with flaky salt.
Roast for 30 minutes until lightly golden and beginning to crisp. Then, toss the potatoes with the marmite, which should melt into the remaining fat in the pan, and pop in the garlic cloves and thyme leaves.
Roast for a further 10-15 minutes, keeping an eye on them that the marmite isn’t catching, as this can lead to a strong twiglet taste.