Marmite roast potatoes and broccoli are a sensational roast dinner side dish, and perfect for the holiday season. Love or hate marmite, this recipe takes standard roast potatoes up a notch or two. Great served alongside maple roasted carrots and mushroom wellington.
🌟 Why this marmite roast potatoes recipe works
Big flavours, few ingredients – this roasted potatoes and broccoli recipe only calls for 6 ingredients (and some seasoning), but packs in big flavours while keeping things simple too. That means you can focus on preparing other dishes for your roast dinner or holiday meal. Like these amazing vegan roast dinner dishes.
Vegan and potentially gluten free – marmite roast potatoes and broccoli florets is the perfect side dish for everyone to enjoy. You don't need animal fat to get delicious, crispy marmite roasties! The brand Marmite isn't gluten free, however some alternative brands and supermarket own yeast extracts are gluten free.
Easy preparation – there aren't many steps to this roasted potatoes and broccoli recipe so it's great for keeping things simple and allowing you to focus on other parts of your meal. Such as making the best vegan Yorkshire puddings, Dauphinoise Potatoes and even more amazing vegan Christmas dinner dishes.
📋 Ingredient Notes
Check out the recipe card at the bottom of this article for exact measurements to make this marmite roast potatoes recipe.
Potatoes – when making marmite roasties, we're not too fussy about what type of potato to use, as long as they're cut into roughly equal sized pieces. If you cut the potatoes into even pieces they will cook evenly.
However, Maris Piper, King Edward, Russet and Yukon Gold are all considered great roasting potatoes. Roasted broccoli and potatoes is actually like making two recipes in one!
Adding in the broccoli to the tray of potatoes saves you from steaming or boiling the broccoli separately. And one less pan makes a big difference when making a roast dinner!
Marmite – love it or hate it? Marmite is a yeast extract made with a by-product of beer manufacturing. It's a dark, thick paste that has a strong salty umami flavour. You can often find supermarket own-brand versions which will be labelled as yeast extract, or try the Australian brand Vegemite (which I actually prefer, sorry Marmite!).
Garlic and rosemary – roasted potatoes and broccoli go so well together with garlic and rosemary. We leave the skin on the garlic, and leave the rosemary whole in sprigs to allow the flavours to permeate the dish. They can be removed before serving, or the garlic can be removed from the skin and served. If you love garlic as much as us, that is!
Broccoli – broccoli and potatoes go so well together. Instead of cooking them in a separate sheet pan or boiling the broccoli, they can be cooked together! Just toss the broccoli florets in with the potatoes on the sheet pan, 15 minutes before the cook time ends.
🔪 Step-by-step Instructions
This is a step-by-step overview with photos for making crispy marmite roasted potatoes and broccoli. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.
1. Preheat the oven to 200°c / 390°f. Pour the olive oil into a large casserole dish or baking sheet and place in the oven to heat for 10 minutes.
It should be really really hot before the potatoes and broccoli are added.
2. Meanwhile put the potatoes in a large pan of boiling water and simmer for 8 minutes until they start to soften, but should not be cooked all the way through. Drain and set aside. Optionally, fluff the potatoes up by shaking them in a colander. This helps them crisp up even more in the oven.
3. Remove the tray from the oven, then stir in the marmite. Be careful as it will probably spit as the olive oil needs to be really hot.
The marmite may bubble up, but this is fine, it will return to its typical marmite state.
4. Pour the potatoes into the dish and stir well until completely coated in the marmite and olive oil.
5. Scatter the rosemary sprigs and garlic around the dish, then roast in the oven for 30 minutes. Turn the marmite roast potatoes halfway through.
6. Finally, add in the broccoli and stir. Season with salt and pepper and put back in the oven for a final 10-15 minutes. The broccoli should start to brown but not burn or wilt.
By this point the marmite roast potatoes should be golden and crispy on the outside but fluffy on the inside. Serve with more vegan roast dinner side dishes like buttery leeks and cabbage, a delicious main like a cashew nut roast and loads of gravy.
👩🍳 Expert Tips
Make it gluten free - you can make your roasted potatoes and broccoli gluten free as long as you can find a gluten free yeast extract.
Contrary to popular belief, Marmite (the branded yeast extract), is not gluten free. That's because it uses brewer's yeast which is commonly derived from malted barley, wheat, and rye. All contain gluten.
However, Meridian, Essential and Tesco own-brand yeast extract are all gluten free in the UK (as of when this article was written, at least). In addition, Vegemite also offer a gluten free version.
Get the oil hot – before considering getting the potatoes and broccoli in to cook, make sure to get the olive oil piping hot! We recommend putting it in your baking sheet/casserole dish and getting it in the oven for 10-15 minutes before adding marmite and potatoes. This will help the marmite roast potatoes get extra crispy edges.
Parboil and fluff – we recommend parboiling. Then toss and fluff the potatoes in a colander before adding to the baking sheet and roasting. This helps to achieve what every good roast potato needs – a soft fluffy middle and crispy golden edges.
Small potatoes – you could alternatively use baby potatoes and broccoli to make this recipe. You'll have miniature crispy roasted potatoes, alongside broccoli florets.
Variations – when making this roasted potatoes and broccoli recipe, there are some variations to consider. You could use garlic powder instead of fresh garlic, alternative herbs such as thyme or rosemary and even different vegetables. Instead of broccoli florets you could use cauliflower or carrots. Cooking times may vary but both would work.
Marmite roast potatoes do have a hint of marmite flavour on them. They wouldn't be marmite roast potatoes otherwise! We think even a Marmite hater would enjoy them though because the flavour isn't overpowering. The marmite flavour is balanced with fresh rosemary sprigs, delicious garlic and perfect seasoning. If you want your marmite roast potatoes to taste even more marmite-y, then add a bit more marmite (or unbranded yeast extract).
Yes, it makes perfect sense to parboil potatoes before roasting. It helps them to become soft and fluffy on the inside!
The best way to make roasted potatoes crispy, is to first make sure the oil is piping hot. Secondly, once the potatoes have been parboiled, toss in a colander and shake them until the edges become fluffy. The fluffy edges go really crispy when baked.
🍛 Serving suggestions
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Marmite Roast Potatoes and Broccoli
- 800 g potatoes – peeled and cut into even medium chunks
- 200 g broccoli – cut into small florets
- 6 tablespoon olive oil
- 2 teaspoon marmite / yeast extract
- 4 cloves garlic – skin left on
- 3 sprigs fresh rosemary
- Salt & black pepper
- Preheat the oven to 200°c / 390°f.
- Pour the olive oil into a large casserole dish or baking sheet and place in the oven to heat for 10 minutes. It should be really really hot before the potatoes and broccoli are added.6 tablespoon olive oil
- Meanwhile put the potatoes in a large pan of boiling water and simmer for 8 minutes until they start to soften, but should not be cooked all the way through. Drain and set aside. Optionally, fluff the potatoes up by shaking them in a colander. This helps them crisp up.800 g potatoes
- Remove the pan from the oven, then stir in the marmite. Be careful as it will probably spit as the olive oil will be really hot. The marmite may bubble up, but this is fine it will return to its typical marmite state.2 teaspoon marmite
- Pour the potatoes into the dish and stir well until completely coated in the marmite and oil.
- Scatter the rosemary sprigs and garlic cloves around the dish, then roast in the oven for 30 minutes. Turn the marmite roast potatoes halfway through.3 sprigs fresh rosemary, 4 cloves garlic
- Finally, add in the broccoli and stir. Season with salt and pepper and put back in the oven for a final 10-15 minutes. The broccoli should start to brown but not burn or wilt. By this point the marmite roast potatoes should be golden and crispy on the outside but fluffy on the inside.200 g broccoli, Salt & black pepper
- Roasted potatoes and broccoli can be made ahead and refrigerated for up to 3 days. It can also be stored in the freezer for up to 3 months. Cook from frozen for 30-40 minutes on 200°c / 390°f until piping hot and crispy.