Con Poulos
These roast potatoes are nothing like you’ve ever had before. Tossed through a glorious, deeply savoury mixture of Vegemite, garlic and butter, and then topped with a generous helping of parmesan and cheddar cheese, these cheese and Vegemite roast potatoes will become your new roast dinner favourite.
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Ingredients
Method
Boil or steam potatoes until tender; drain and rough up the edges by shaking and tossing back and forth in a colander. Cool for 10 minutes.
Preheat oven to 240°C (220°C fan-forced). Line a medium oven tray with baking paper.
Meanwhile, using a whisk, combine the soft butter, garlic and Vegemite in a large bowl until a smooth consistency. Add the potatoes and toss to coat evenly in the Vegemite butter.
Transfer the potato mixture to the prepared tray in a single layer. Sprinkle with cheeses. Bake for 45 minutes or until deep golden brown and crisp, turning once or twice during roasting.
