Marmite Roasted Potatoes

P's for Protection Potatoes afford;

O's for the Ounces of Energy stored;

T's for Tasty, and Vitamins rich in;

A's for the Art to be learnt in the Kitchen.

T's for Transport we need not demand;

O's for old England's Own Food from the Land;

E's for the Energy eaten by you:

S is for Spuds which will carry us through!

So, by this point you're probably getting the idea that the Ministry of Food really wanted the British to eat potatoes during the war. And you would be absolutely right! Not only were people encouraged to use them in place of bread, there were many (and often extremely creative) applications for the perennial Solanum tuberous. 

Even a cursory look through contemporary recipes is rewarded with more quixotic uses for the humble spud than you can shake a stick - or a ration book - at. Potato pastry? Check. Potato pudding? Got it. Potatoes taking the place of eggs, fish, whipped cream, and even - gulp - lemon curd? Roger Wilco! 

That being the case, I figured that after a few days of neglecting our pal Potato Pete, it was time to redress the balance. However, rather than attempting to disguise him as a leg of mutton or a Christmas cake, I hereby present a simple and delicious preparation of the potato as itself: roasted with a coating of English mustard, Marmite, and just a smudge of your weekly allotment of marge. What could provide more fitting fuel with which to fight for king and country?

Marmite Roasted Potatoes
Ingredients
~ 2 lbs. potatoes, cut into 2" chunks
~ 1 tbsp. melted margarine (or oil)
~ 1 tbsp. Marmite
~ 1 tsp. prepared English mustard (I am currently addicted to Colman's)
~ Black pepper
~ 1-2 tbsp. hot water

Directions
~ Preheat the oven to 400 degrees fahrenheit and coat a baking sheet with cooking spray.
~ In a small bowl, combine the margarine, Marmite, mustard, pepper, and hot water.
~ Place the potatoes in a large bowl, pour over the Marmite mixture, and mix until well coated.
~ Transfer potatoes to the baking sheet and bake at 400 degrees for 45-60 minutes (ovens vary wildly, and mine tends to be slow), shaking occasionally, until the spuds are golden brown and crisp.
~ Serve immediately.