Food blogger shares secret ingredient to perfectly crispy roast potatoes – and you’ll either love or hate it!

A side of crisp potatoes with your roast dinner is something many people strive to achieve but there's never a guarantee that they will come out exactly how you want them.

Sometimes too much oil makes them soggy, too little oil and there's no golden crunch.

But now a food blogger has revealed her secret ingredient for the perfect crispy glazed spud every time – a coating of Marmite.

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Slimming World member Beth shared her own recipe on her Instagram page explaining she often gets asked how she gets her potatoes looking so crisp.

"I'll be cooking some of these later for my tea and as I always get asked how I make them I thought I’d post the recipe again for those that want to try these beauties," she wrote alongside the snap of her meal.

It's a recipe that many will either love or hate thanks to the Marmite, but according to those who don't like the yeast extract spread on its own have insisted that it makes potatoes taste incredible.

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"I need to make these, never liked marmite (although never really tried it) but liked the crisps they use to do, so want to try these," wrote one.

Because it's a Slimming World recipe there are some rules to follow on meals including a 'syn' allowance, but Marmite is one of the few condiments that is free.

Beth says you only need seasoning, the spread and some oil spray to reduce how many syns you use.

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"To make Peel and par boil some potatoes (7ish minutes) then drain and drizzle marmite all over them (I usually use 2tsp depending on how many potatoes, but use as much or as little as you want).. marmite is free on SW

"Then spray a glass roaster/baking tray with frylight and tip the potatoes into it! Shake the roaster/tray so that the marmite spreads on all of the potatoes and then spray them with fry light.

"Cook in the oven until nice and crispyyyyy To make them extra crispy and marmite’y… every 20 minutes cover with more marmite and spray with frylight again I never have a roast without these now."

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