Extra Crispy Roasted Potato Cubes
on Oct 19, 2020, Updated Jun 04, 2024
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Extra Crispy Roasted Potato Cubes are going to become your go-to side dish because they pair so well with basically everything. 3 ingredients and a hot oven is all you need for this super easy side.
If you ever have a hard time thinking of a side dish, make extra crispy roasted potato cubes. They are my family’s favorite simple side and they go great with everything.
From sloppy joes and pulled pork to baked chicken legs and slow cooker pork chops, you will be happy you made these every time.
Table of Contents
Why You’ll Love This Recipe
- It’s the easiest side for almost any meal.
- You only need 3 simple ingredients – potatoes, oil and salt. That’s it!
- A good way to involve your kids in the kitchen – little ones can wash the potatoes and older kids can peel and cube them.
Recipe Ingredients
- Russet potatoes
- Vegetable or canola oil
- Salt
See the recipe card below for full information on ingredients and quantities.
How to Make Extra Crispy Roasted 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 degrees 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
Nope. It’s easier to stir the potatoes and to get a crispy bottom to them if the potatoes are touching the baking sheet directly. Using foil, parchment paper, or a baking mat won’t allow the potatoes to get as crispy as they do directly on the pan.
I like to use a light oil like canola or avocado oil. They don’t add too much flavor to the potatoes but still cook them up nice and crispy. Olive oil is also a great option though you’ll taste more of the oil because it has more flavor.
You sure can. But I have found Russet and Yukon gold potatoes crisp up the best. I haven’t tested this recipe with sweet potatoes but it should work closely the same.
Yes. When you toss the potatoes with the oil, add to the bowl: 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Then toss to coat. You can experiment with the seasoning.
I wouldn’t recommend freezing this recipe. But you can store them in an airtight container in the refrigerator for a few days and reheat them on a sheet pan in the oven.
Expert Tips
- Be careful not to crowd the potatoes on the sheet pan. 2 pounds per sheet pan is about the right amount so the potatoes have enough room to roast properly.
- Try to make the potato cubes roughly the same size. This will help prevent some cubes cooking faster than others.
- Use a thin metal spatula when stirring the potatoes to help you remove them from the pan so you don’t lose the crispy part of the potato cubs on the pan.
Other Side Dish Recipes to Consider
Side Dishes and Salads
Cauliflower Mashed Potatoes
Vegetable Sides
Zucchini Fritters
Cornbread Recipes
Zucchini Corn Bread
Vegetable Sides
Baked Cauliflower
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Extra Crispy Oven Roasted Potatoes
Ingredients
- 5 or 6 medium russet potatoes, (about 2 pounds)
- 5 tablespoons vegetable or canola oil
- 1/2 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.
- Use a thin metal spatula while turning so that you can cleanly remove them from the bottom of the pan and not peel the crispy potatoes bottoms off of the potato cubes.
- Store leftovers in the fridge for 3 to 5 days. Reheat in a hot oven or in an air fryer.
Thank you for this excellent recipe. My potatoes are super crispy and I used one less tablespoon of oil. It still turned out fine.