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HISTORY
THE SECRET BEHIND PYREX® GLASS
MADE IN FRANCE
HISTORY
THE SECRET BEHIND PYREX® GLASS
MADE IN FRANCE
NEW ARRIVALS
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ACCESSORIES
Spare parts
NEW ARRIVALS
ROASTERS
Glass dishes
Ceramic dishes
Metal roasters
CASSEROLES
Glass casseroles
Ceramic casseroles
Vitro-ceramic casseroles
Cast iron casseroles
BAKEWARE
Baking trays
Individual shapes
Cake and tart shapes
Springforms
Novelty shapes
POTS & PANS
Induction
Non induction
PREPWARE
Measuring jugs
Mixing bowls
FOOD STORAGE CONTAINERS
Glass meal prep containers
Glass lunch containers
Glass containers - microwave safe lids
BABY FOOD STORAGE CONTAINERS
Best for weening
Best for on the go
ACCESSORIES
Spare parts
STARTERS
MAINS
DESSERTS
STARTERS
MAINS
DESSERTS
Marmite Roast Potatoes
3-4
55 minutes
Ingredients
600g Baby Potatoes skin left on and washed
Olive oil (to cover bottom of baking dish in a single layer)
2 x tsp Marmite
Salt for boiling
Pinch Coarse Sea Salt when serving
Preparation
Preheat the oven to 185 degrees.
Bring a large pan of water to the boil, carefully add in the potatoes and add a pinch salt.
Allow to simmer for 8-10 minutes, then drain the water.
In a roasting dish, cover the bottom of the dish with a layer of olive oil and marmite and place in the hot oven for a few minutes to heat.
Add the potatoes to the oven dish in a single layer, mix thoroughly with a spoon to ensure all potatoes are covered in the oil and marmite.
Place in the oven and cook for 20 minutes.
Remove from the oven and turn each of the potatoes over using a spoon.
Use a potato masher to slightly press down on each potato to squash them.
Add a handful fresh or dried thyme leaves.
Return to the oven for a further 20 minutes until cooked crispy and golden.
Sprinkle with coarse sea salt just before serving.
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