Marmite Roast Potatoes
Roast potatoes are one of the stars of Christmas dinner (or any roast!). How can you take yours to the next level this year and get customers talking? The answer is Marmite.
Tater Tots
Loaded with toppings these crispy potato bites are a great snack or lunch option
10 Servings
Ingredients
• 1kg potatoes
• Knorr Professional Garlic Puree
• 40g cornflour
• 10g Knorr Professional Mixed Peppercorn Puree
• Oil for frying
• 250g hot dog sausage
• 250g streaky bacon
• 200g spring onions
• Hellmann's Real Mayonnaise
• 15g Knorr Professional Paprika Puree
• 75g crispy fried onions
• 50g sliced jalapenos in brine (drained weight)
Method
- Peel the potatoes and par boil.
- Drain, leave to cool slightly and grate. Squeeze out any excess moisture.
- Fold through Knorr Professional Garlic and Mixed Peppercorn Puree and cornflour.
- Shape into thimble sized lozenges.
- Deep fry at 165C till golden brown and crispy. Drain off excess fat.
- Combine Hellmann's Real Mayonnaise with Knorr Professional Paprika Puree.
- Cut streaky bacon into lardons and sauté in large pan till crispy.
- Dice the hotdogs and add to large pan to heat through.
- Wash and finely slice spring onions.
- Divide the tater tots, hot dog pieces and bacon bits into suitable dishes.
- Top with jalapeno slices, spring onions, paprika mayonnaise and crispy onions.
