Try these Oven Roasted Potato Cubes next time you make potatoes for dinner! Whether you're hosting a gathering, preparing a family dinner, or simply craving a satisfying treat. These are no hassle, one pan, potatoes. Crispy and savory on the outside, and soft and comforting on the inside. Simply cube, add the aromatic herbs and seasonings, and roast!
Just like our Easy 3-ingredient Baked Potato Wedges, these usually don't last long on the dinner table. They are like potato chips; you know you've had enough, yet you still reach for more! Can't get enough of the crispy goodness!
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The Ingredients
- Potatoes: Yukon Gold potatoes roast well and develop a golden-brown, crispy exterior while remaining tender inside. You could also use Russet (Idaho) potatoes since they have high starch content, which helps create a fluffy interior and a crispy exterior when roasted.
- Olive oil: adds flavor and helps the potatoes get crispy in the oven
- Seasoning: just salt, paprika, and Italian seasoning
- Garlic: enhances aroma and flavor
Substitutions and Variations
- Italian Seasoning: It's a perfect mix of several different herbs and spices. I use it in my Healthier Oven-Baked Poutine recipe and the Sautéed Seafood Medley recipe. If you don't have the store-bought Italian Seasoning mix, combine equal parts (1 teaspoon of each is good) of Thyme, Basil, Oregano, Rosemary, and dried parsley flakes. Use 2-3 teaspoons of it in this recipe (reserve the rest to use with other recipes).
- Olive oil: You may like to use butter instead. Melt the butter either in a microwave or on the stovetop. Be cautious not to overheat it and make sure it's in liquid form. Toss the potato cubes in the melted butter until they are evenly coated. Because butter has a lower smoke point than olive oil, make sure to monitor the potatoes to prevent the butter from burning. You might also want to consider mixing butter with a small amount of oil (like canola oil) to raise the smoke point and reduce the risk of burning.
- Parmesan Cheese: after cooking the potatoes, and while they are still hot from the oven, sprinkle some parmesan cheese and stir the potatoes to mix well. This will add an extra layer of flavor, like in our Parmesan Pasta with Roasted Vegetables.
Preparation
See the recipe printable card at the end of this post for more detailed instructions.
STEP 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
STEP 1: Peel, rinse, pat dry and cut potatoes into approximately 1-inch cubes and transfer them onto the baking sheet.
STEP 2: Add seasonings, garlic, and olive oil to the potatoes and toss well. Arrange the potatoes evenly in one layer and roast in the oven for 45-50 minutes. Stir the potatoes about half way through roasting.
Top Tips
- Potatoes high in starch content, such as Yukon Gold or Russet, help create a fluffy interior and a crispy exterior when roasted.
- Cut potatoes in uniform pieces so they cook evenly.
- Make sure to arrange potato cubes evenly, in a single layer so they crispen nicely
- Halfway through the roasting time, gently stir the potatoes. This ensures that all sides get crispy and golden.
Frequently Asked Questions
It's definitely not necessary to peel them, in fact not peeling adds extra texture. Just make sure that you rinse and scrub the skin really well before cutting into cubes.
Yes, you can, but they will likely not be as crispy
You can, absolutely, but adding fresh herbs would be best halfway through cooking, when you open the oven to stir the potatoes. Otherwise, adding the herbs in the beginning may cause them to burn a little.
Serving suggestions
Serve the potatoes hot, straight out of the oven!
I like to serve them as a side dish with these Maple Bacon-Wrapped Chicken Wings or our Slow Cooker Sweet Duck Legs, alongside a simple salad, like this Sweet Carrot Salad Recipe or these Tuna Salad Lettuce Wraps. Yum!
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a 400°F preheated oven, in an oven-safe dish, for 15-20 minutes. Or, use a non-stick skillet, add about one tablespoon of olive oil, and saute over medium-high heat, stirring occasionally, until heated through. Using the microwave to reheat is not recommended if you would like to keep the crispiness.
Freezing can change the texture, but if you'd like to freeze the potatoes, do so after they've been roasted and cooled. Reheat in the oven for best results.
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If you tried this Oven Roasted Potato Cubes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Oven Roasted Potato Cubes
Ingredients
- 2 lbs potatoes (about 8 medium potatoes) Yukon gold or Russet
- 1 teaspoon salt plus more to taste
- 1 teaspoon smoked paprika seasoning
- 2 teaspoons Italian seasoning mix
- 5 large cloves of garlic minced
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Peel, rinse, pat dry, and cut potatoes into approximately 1-inch cubes and transfer onto the baking sheet.
- Add the salt, smoked paprika, Italian Seasoning, garlic and olive oil to the potatoes and toss well to combine (I use my hands).
- Arrange the potatoes evenly in one single layer and roast in the oven for 45-50 minutes, turning them once halfway through the roasting time.
- Remove the potatoes from the oven and season with a little more salt to taste, if needed.
Notes
-
- Potatoes high in starch content, such as Yukon Gold or Russet, help create a fluffy interior and a crispy exterior when roasted.
-
- Cut potatoes in uniform pieces so they cook evenly.
-
- Make sure to arrange potato cubes evenly, in a single layer so they crispen nicely
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a 400°F preheated oven, in an oven-safe dish, for 15-20 minutes. Or, use a non-stick skillet, add about one tablespoon of olive oil, and saute over medium-high heat, stirring occasionally, until heated through.
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