Marmite Butter Crispy Cubes
The umami roastie upgrade you didn’t know you needed – Marmite butter crispy cubes
If you’re team Marmite (like I very much am), then these Marmite butter crispy cubes are your next obsession. And if you’re not yet a fan? You might be about to convert. This rich, savoury glaze transforms regular crispy cube potatoes into an umami-packed snack or side dish that’ll steal the show from the rest of your plate. Add a sprinkle of grated cheddar for that golden, salty finish — chef’s kiss.
These aren’t just potatoes. They’re crispy-on-the-outside, fluffy-on-the-inside flavour bombs. The Marmite brings that signature salty, savoury depth, while butter adds richness and helps crisp up the cubes in the oven or air fryer. The cheddar? That’s just me being a little bit extra — but once you taste it, you’ll get it. I could add cheddar to most things tbh.
I love serving these Marmite cubes alongside a Sunday roast for a twist on the traditional roastie. They also make a super tasty party snack or something to enjoy with a pint. Fancy going the extra mile? Dip them into sour cream or a garlicky mayo.
And if you’re after more spud-spiration, check out my other crispy cube recipes — from chimichurri & whipped feta cubes to sausage, smashed avo and egg brunch bites. Yes, there’s an entire potato corner on my site for good reason.
FAQs
What does Marmite taste like on potatoes?
Marmite adds a rich, umami flavour — think savoury, salty, slightly meaty. It’s intense but beautifully balanced when paired with butter and potatoes. I think even haters would struggle to dislike these.
Can I make this in the air fryer?
Yes! Toss your parboiled potato cubes in the Marmite butter and just keep an eye on the timings!
I don’t like Marmite — can I swap it?
Try Vegemite or miso paste for a similar umami depth, or skip entirely and just go in with garlic butter and parmesan.
What are some other wild potato topping ideas?
Try:
– Peanut satay sauce + crispy onions
– Buffalo sauce + blue cheese
– Truffle oil + garlic crumbs
– Ranch seasoning + dill pickles
– Kimchi butter + sesame seeds
Marmite Butter Crispy Cubes
By Poppy Cooks
https://www.poppycooks.com/recipes/marmite-butter-crispy-cubes/
Ingredients
- 2 large Maris Pipers
- 1 tbsp olive oil
- 50g unsalted butter, softened (but not melted)
- 1 tbsp marmite (or other yeast extract)
- Sprinkle fresh thyme leaves
- 25g cheddar cheese
- Salt and pepper
Metric
Imperial
Instructions
- Grab your potatoes and chop into small cube shapes. No need to peel - unless you really want to. Transfer your spuds to a bowl and cover in oil and season with salt. Make sure everything is nicely coated.
- Turn on your air fryer and set the temp to 180°. Then transfer your spuds to the air fryer basket/tray, cook for 20 mins. Then increase the temp to 190° and cook for a further 10 minutes. Give em a shake in between.
- While the potatoes are cooking, mix up your marmite and butter. When they come out of the air fryer and are still super hot and crispy, scoop over the butter. Give the air fryer basket a really good toss to coat the crispy potatoes in the delicious butter.
- Serve the potatoes up and grate over a mountain of cheddar cheese. Sprinkle some fresh thyme leaves over the top for health.
2 Comments
Having read your recipe for Marmite Roasties, I thought about introducing the black stuff to the French classic Tartiflette. It worked a treat and (to my mind) improved the dish. Marmite and Reblochon seem a marriage made in heaven. With these cruspy cubes I shall have expanded my use of Marmite still further!
Thanks!
Thanks
LOVE the idea of adding to a tartiflette! Glad you’re making the most of that wonderful Marmite.