Learn how to make perfectly Crispy Potato Cubes with this simple oven-baked recipe. These golden, crispy potato cubes make an ideal side dish for any meal!
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These foolproof crispy potato cubes are the ultimate no-fuss side dish that anyone can master, regardless of cooking experience.
The simple technique of soaking, drying, and high-heat roasting transforms humble potatoes into golden, crunchy morsels with perfectly tender centers every time.
Their versatility makes them the perfect companion for countless meals—serve them alongside eggs and bacon for a hearty breakfast, pair them with burgers or sandwiches for lunch, or complement roasted chicken, grilled steaks, or baked fish for dinner.
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Why You’ll Love Making This Crispy Potato Cubes Recipe
- Perfect Texture: These potato cubes feature a gloriously crispy exterior while maintaining a fluffy, tender interior – the ideal potato texture combination.
- Simple Ingredients: You only need potatoes, oil, and salt to create this impressive side dish, making it both budget-friendly and convenient.
- Goes With Anything: These crispy potato cubes pair beautifully with everything from breakfast eggs to dinner roasts, making them a go-to side dish for any meal of the day.
- Make-Ahead Friendly: You can prepare the potatoes in advance and reheat them in the oven or air fryer without sacrificing their delightful crispiness, perfect for meal planning or busy weeknights.
🥔 This simple potato recipe is the ultimate go-to side dish that effortlessly elevates any meal from weekday breakfasts to holiday feasts!
Recipe Ingredients
- Russet Potatoes
- Vegetable or Canola Oil
- Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Crispy Potato Cubes
Step 1: Clean, peel and cube the potatoes in roughly 1-inch squares.
Step 2: Rinse the potatoes off. Then, let them soak in hot tap water in a medium bowl for 10 to 30 minutes.
Step 3: Drain the potatoes and pat them dry. Then, put them in a dry bowl and toss them with 1 tablespoon of oil.
Step 4: Put the potatoes on a baking sheet that has the rest of the oil on it and is sprinkled with salt.
Step 5: Roast at 450°F, stirring every 15 minutes, until cooked crisp, about 45 minutes.
Step 6: When they are done, take the potatoes out of the oven, stir and lightly salt again, before serving them hot.
Recipe FAQs
While russet potatoes are ideal for this recipe due to their high starch content which creates the perfect crispy exterior, you can use Yukon Gold for a slightly more buttery flavor or red potatoes for a firmer texture. Each variety will produce slightly different results, but the technique remains the same.
Yes! Keep it simple with just salt or add garlic powder, paprika, rosemary, thyme, or your favorite seasoning blend. Add dried herbs before baking or toss with fresh herbs after cooking for maximum flavor.
For maximum crispiness: thoroughly dry the potatoes after soaking, don’t overcrowd the pan, maintain high heat, turn them carefully during baking to preserve the crispy edges, and serve immediately after cooking. Using enough oil and preheating the pan are also crucial steps for achieving that perfect crispy exterior.
Expert Tips
- Pat Completely Dry: After soaking, ensure you thoroughly dry the potato cubes with clean kitchen towels or paper towels. Any remaining moisture will create steam in the oven, reducing crispiness.
- Preheat the Oil: Adding potatoes to a preheated oiled pan creates an immediate searing effect that helps develop that perfect crispy exterior. This is why we add oil to the pan before the potatoes.
- Proper Spacing Matters: Allow enough space between potato cubes on the baking sheet. Overcrowding leads to steaming rather than roasting, resulting in soggy rather than crispy potatoes.
- Perfect Your Turning Technique: Use a thin metal spatula to turn the potatoes and be gentle to preserve the crispy bottom layer that forms. This prevents the crispy goodness from separating from the potato cubes.
More Tasty Side Dishes To Consider
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Crispy Potato Cubes
Ingredients
- 5 or 6 medium russet potatoes about 2 pounds
- 5 tablespoons vegetable or canola oil
- ½ teaspoon kosher salt
- additional salt to taste
Instructions
- Scrub your potatoes clean. Peel the potatoes and cut them into even 1 to 1.5-inch squares, making sure they are all close to the same size.
- Put all of the potatoes in a medium bowl. Fill the bowl with hot tap water and let the potatoes soak for 10 to 30 minutes.
- Drain the potatoes and pat them dry with a clean dish cloth or paper towels.
- Wipe the bowl out so there is no water left in it. Put the dry potatoes back in the dry bowl and toss them in 1 tablespoon of oil.
- Preheat the oven to 450 degrees F. On a large baking sheet add the remaining 4 tablespoons of oil and spread it all over the pan until it is completely coated (a pastry brush works well here).
- Sprinkle the salt on the oiled pan.
- Place the potatoes evenly on the pan taking care not to crowd them too much.
- Cover the pan tightly with foil and bake for 15 minutes.
- Remove the foil, stir the potatoes and bake for another 15 minutes.
- Remove the potatoes from the oven and stir a second time and then bake for another 15 minutes or until the potatoes are golden brown and cooked through.
- Remove the potatoes from the oven, stir another time and lightly salt again. Stir to combine.
- Serve hot.
Notes
- If your potatoes are getting too hot or starting to get too dark on the bottom between stirrings, feel free to lower your oven temperature to 400 degrees F at any point.
- Cutting your potatoes into as even sized pieces as you can helps to ensure they cook evenly.
- A standard size sheet pan will hold roughly 2 pounds of potatoes while still allowing them space. If you try to roast more than that, you risk having soggy potatoes.
- Store leftovers in the fridge for 3 to 5 days. Reheat in a hot oven or in an air fryer.
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