Crispy on the outside, tender on the inside, Delicious Diced Potatoes for the win!
So many potato recipes, so little time…and because these Delicious Diced Potatoes take so little time to make, they will probably become a go-to side dish in your family, like they are in mine. Beautifully seasoned and roasted to a golden brown, these cubes of potatoey-goodness are crunchy and creamy and a perfect pairing for meat, poultry, pork, fish…just about anything!
Be prepared for the incredible aroma that will fill your kitchen while these Delicious Diced Potatoes are roasting. The magical mix of herbs and seasonings envelops each crunchy cube and the fluffy centers melt in your mouth. I’ve burned my tongue too many times by not being able to resist popping some of these potatoes into my mouth the minute they come out of the oven. They are that good. The combination of oregano and rosemary and parsley mixed with the garlic powder creates the most savory flavor, which is a great match for Crispy Baked Chicken Cutlets (is there such a thing as too much crispy?), Smothered Pork Chops (dip them in the sauce!!), and, of course, The Best Hamburger Ever!
Why Boil The Potatoes First
Parboiling, the quick process of partly cooking your potatoes before they go into the hot oven, only takes 5 minutes but it helps to guarantee fully cooked insides without burning the outsides. After the parboil, drain the potatoes and then pat them dry so that the olive oil and seasoning mix coats the cubes perfectly.
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary finely crushed
- 1/2 teaspoon garlic powder
- Salt to taste about 1 tablespoon adjust as needed
- A pinch of red pepper flakes optional
- 2 tablespoons extra virgin olive
How to Make Diced Potatoes
Step 1: Preheat your oven to 385°F. Line a baking sheet with parchment paper for easy cleanup, or lightly grease it.
Step 2: Wash the potatoes thoroughly, then peel and cut them into uniform 1-inch cubes to ensure even cooking. Rinse the cubed potatoes under cold water to remove excess starch.
Step 3: Place the potatoes in a large pot, cover with cold water, and season with salt. Bring to a boil and let them cook for about 5 minutes. Drain well and let them dry.
Step 4: In a large bowl, combine the boiled potatoes with the dried parsley, oregano, rosemary, garlic powder, and red pepper flakes (if using). Drizzle with olive oil and toss until each cube is evenly coated.
Step 5: Spread the potatoes out in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until they are golden brown and crispy. Toss halfway through.
Step 6: Once done, remove the potatoes from the oven. Aim for a crispy exterior and a soft inside. Serve them hot.
FAQs & Tips
How to Make Ahead and Store?
Delicious Diced Potatoes can be made ahead by submerging the cubes in cold water and storing them covered in the refrigerator for up to 24 hours; when you’re ready to cook, drain the potatoes and pat them dry before tossing them in the oil and seasonings. The cooked potatoes can be stored in an airtight container in the refrigerator for up to 3 days, and then reheated in a skillet with a little olive oil for 5-7 minutes. You can also freeze these potatoes in a freezer bag for up to 3 months; defrost them in the refrigerator overnight.
Do I have to peel the potatoes for this dish?
Peeling the potatoes for this recipe helps them cook faster; it also removes some of the starch, which helps create the crispy exterior during roasting. That said, you can leave the skins on but you may need to cover the potatoes with foil, if the skins get too dark before the potatoes are cooked through.
Size matters!
It’s important that all of the potatoes are same size to ensure even cooking. The best way to achieve this is to slice the potatoes, then cut the slices into strips, then dice the strips. Easy-peasy!
Speaking of evenness…
You want every single potato cube to be evenly coated with the savory seasonings and one way to ensure this is to mix the herbs and seasonings together in a little bowl first, and then toss the mix onto the potatoes, drizzle with the olive oil and gently toss until completely combined.
To red pepper flake or not to red pepper flake
It all depends on how you feel about heat and spice. Dried red pepper flakes add a great kick to these potatoes but if you don’t like heat, you can skip it. If you love heat, you can also add 1/8 teaspoon of cayenne pepper to the seasoning mix, along with the red pepper flakes, and it will be fire!
Serving Suggestions
There are so many things you can do with Delicious Diced Potatoes. Yes, they go great with all sorts of mains, including Parmesan and Wasa-Crusted Tilapia or Delicious and Moist Meatloaf but wait until you try them inside or beside Easy Breakfast Tacos or with omelettes or scrambled eggs! Have you ever heard of Potatoes O’Brien? Here’s another way to use Delicious Diced Potatoes: toss them with sauteed onions and red and green bell peppers. Also, their crispy outsides make them perfect for dipping into Homemade Enchilada Sauce or into your favorite Tzatziki and served with Mediterranean Pita Burgers.
You can change up the seasoning mix to create any kind of Delicious Diced Potatoes you like. Indian? Create a mix of curry powder, garlic powder, turmeric and cumin. Serving these potatoes for Thanksgiving? Replace the oregano in this recipe with dried sage. Even Asian flavors, such as ginger and Chinese 5-Spice Blend, are wonderful in this dish!
Delicious Diced Potatoes
Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary finely crushed
- 1/2 teaspoon garlic powder
- Salt to taste
- A pinch of red pepper flakes optional
- 2 tablespoons extra virgin olive
Instructions
- Preheat your oven to 385°F. Line a baking sheet with parchment paper for easy cleanup, or lightly grease it.
- Wash the potatoes thoroughly, then peel and cut them into uniform 1-inch cubes to ensure even cooking. Rinse the cubed potatoes under cold water to remove excess starch.
- Place the potatoes in a large pot, cover with cold water, and season with salt. Bring to a boil and let them cook for about 5 minutes. Drain well and let them dry.
- In a large bowl, combine the boiled potatoes with the dried parsley, oregano, rosemary, garlic powder, and red pepper flakes (if using). Drizzle with olive oil and toss until each cube is evenly coated.
- Spread the potatoes out in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until they are golden brown and crispy. Toss halfway through.
- Once done, remove the potatoes from the oven. Aim for a crispy exterior and a soft inside. Serve them hot.
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