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A plate of golden, crispy potato cubes sits on top of a black and white checkered cloth on a wooden table.
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Crispy Potato Cubes

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!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6
Calories: 220kcal
Author: Melissa Griffiths

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.

Nutrition

Serving: 1 of 6 servings | Calories: 220kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 201mg | Potassium: 631mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg