Sunday, May 24, 2009

Marmite Potatoes

My friend sent me this recipe...
I've smelled Marmite SEVERAL times in an attempt to MAKE myself WANT to taste it.
It's probably not gonna happen anytime soon
I haven't had potatoes in a long time....
Marmite and potatoes..I guess I cant knock it till I have tried it.
I don't have a picture....

Here is his recipe...
5 potatoes
2 large onions
fresh rosemary
vegetable stock

Couldn't be simpler. Preheat the oven to 400F/200C. Put the kettle on.

Slice the taters into rounds, thin, but not too thin, say 4mm = 1/6 inch.

Slice the onions into rounds (across the grain, so you get rings), thin, say 1-2mm = 1/16 inch (basically as thin as you can easily get whole rounds).

Kettle has boiled, so mix up about 3 cups (a pint or so) of water with a vegetable stock cube (or teaspoon or two of stock granules) and a heaped teaspoon of marmite.

Put one layer of potato slices over the bottom of an ovenproof dish (say 8" across, 3" deep). Keep them as close together as possible, minimizing gaps.

Follow with a layer of onion slices.

Sprinkle the onion with some fresh rosemary spines (at least 12-15).

Repeat the three layers, ending with potato.

Pour over the stock. The idea is to just barely reach the level of the top potatoes.

Put it in the oven.

Wait 1 hour.
Serve with fork & spoon & dijon mustard.

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