These oven baked diced potatoes are flavorful, crispy on the outside, and are fluffy on the inside. They’re truly mouthwateringly good, so simple to make, and are perfect for breakfast or as a dinner side dish. These beat even the best diner food!
Diced Potatoes
These homemade roasted potatoes are so tasty and so easy to make! The cubed russet potatoes are coated in an oil and a simple spice blend to make delicious and easy seasoned potatoes. This homemade home fries recipe makes the best golden brown diced potatoes with a tender center and a crispy exterior.
I love serving these for breakfast in the morning with a side of bacon and some oven fried eggs, but they also make a simple dinner side dish that everyone in my family loves. Whenever I have leftovers, I use them up in breakfast burritos so that I have an easy meal prepped breakfast ready for the next day.
If you’d rather make a sauteed skillet recipe on the stove, I highly recommend these pan fried potatoes and onions. It’s a reader favorite with great reviews!
Ingredients
Russet Potatoes: These potatoes have a high starch content, which makes them the best potatoes to choose when you want crispy edges. Look for ones that feel firm, don’t have any green spots, and aren’t sprouting.
Water: Soaking the potatoes in cold water removes excess starch, which makes the potatoes deliciously crispy.
Olive Oil: This is the fat we’re using to help get the edges golden brown and it also helps the spices adhere to the potatoes. Feel free to swap this for your favorite cooking oil.
Garlic Powder and Onion Powder: These add a rich, savory depth of flavor. In this recipe, it’s better to use garlic powder and onion powder rather than fresh garlic and onion because it avoids burning.
Paprika: Paprika is a quintessential spice to use with roasted potatoes, it adds color and a lovely subtle sweetness.
Thyme and Oregano: These herbs add a delicious boost of flavor that really elevates the potatoes.
Salt and Pepper: Salt enhances all of the other flavors in this dish, and the pepper cuts through the richness.
Alternative Ingredients
- Spice: If you like a little heat, feel free to add in a bit of crushed red pepper flakes or cayenne pepper.
- Parmesan: Try mixing in some freshly finely grated parmesan in the last 5 minutes of cooking to create a delicious, cheesy crust.
- Lemon Juice: A little lemon juice always brightens dishes if you like the balance of acid with your savory foods. Just squeeze a little over top after baking and before serving.
How To Cook Diced Potatoes
Prep the Potatoes: Peel the potatoes, then dice them into even 1-inch cubes. Soak the diced potatoes in a bowl of cold water for a bit to remove the excess starch. After the potatoes have soaked, drain the water and thoroughly dry the potatoes. (See the recipe card below for the full printable instructions.)
Season the Potatoes: Transfer the potatoes to a large mixing bowl, then add in the oil and toss to coat. Sprinkle in the seasonings, then toss until the potatoes are evenly coated in the spices and herbs.
Oven Roast the Diced Potatoes: Line a baking sheet with parchment paper, then transfer the potatoes to the baking sheet, making sure to leave room between the potatoes for air to circulate.
Place the potatoes in the preheated oven to bake for a bit, then flip the potatoes and bake them again until they’re golden brown and crispy. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Cut the Potatoes Evenly: It’s so important to do your best to cut the potatoes into even cubes. If you don’t, they’ll have different cooking times, and you’ll either end up with some burnt ones or some undercooked pieces.
- Soak the Potatoes in Cold Water: Soaking the potatoes in cold water (not hot water) helps remove all the excess starch, which is a critical step for getting crispy potatoes. The excess starch can lead to a gummy and mushy texture, which isn’t what we want with this recipe.
- Dry the Potatoes Thoroughly: Moisture is the last thing you want when you’re trying to get crispy potatoes, which is why it’s so important to thoroughly dry the potatoes with either paper towels or a clean kitchen towel.
- Give the Potatoes Space on the Baking Sheet: When the potatoes are too close together on the baking sheet, they trap steam, which ends up steaming them instead of roasting them. Leaving room for the air to circulate around them is the difference in whether or not you end up with soft steamed potatoes, or roasted crispy potatoes.
What Are Diced Potatoes?
Dicing is the process of cutting something into small, uniform, cube-shaped pieces. That means that diced potatoes are potatoes that have been cut into even small squares.
How Big Is A Diced Potato?
It depends on what the recipe calls for. Diced potatoes can be as small as 1/4” cubes and as large as 1” cubes. This recipe calls for 1” cubed potatoes, which is considered a large dice. If you choose to dice your potatoes smaller than that, the cooking time will be less.
What’s The Easiest Way To Dice Potatoes?
- Start by peeling the potato.
- Next, you’ll use a sharp knife to cut the peeled potato in half lengthwise.
- Take each half and place it on a cutting board, and cut the halves into even thickness planks.
- Stack a few planks on top of each other, and cut them into strips the same thickness as your planks (this will give you French fry shaped potatoes).
- Rotate the strips and cut them into even cubes. Now you have diced potatoes!
Do You Need To Peel Potatoes for Diced Potatoes?
You don’t technically have to, but you will have better results if you do. Since we’re using russet potatoes, which can have tougher skin, I really do recommend it. You’ll also end up with crispier edges if you use peeled potatoes.
Why Do You Soak Potatoes Before Baking?
Soaking potatoes before baking them makes them crispy on the outside while they stay soft and fluffy on the inside. It does this by removing the excess starch, which can otherwise give the potatoes a gummy or mushy texture.
Can I Use Other Types Of Potatoes?
Yes! You’ll get the crispiest results with russet potatoes, which is why I recommend using them. You could also use Yukon Gold potatoes though. Since those have a thinner skin, you don’t need to worry about peeling them if that’s what you use.
What To Serve With Diced Potatoes
I love serving this for breakfast or brunch, and I normally serve it with some oven fried eggs and this delicious twisted bacon recipe. These also make a great simple side dish for dinner served alongside some garlic butter chicken thighs or some chicken tenderloins, and these buttered peas or some Southern green beans.
Storing, Freezing, And Reheating Leftovers
- Let the leftovers cool, then transfer them to an airtight container, just be sure you don’t pack them too tightly into a container (because that can make them soggy).
- You can store them in the refrigerator for up to 3 days.
- Alternatively, they can be stored in an airtight container in the freezer for up to 2 months.
- To reheat, spread them out on a baking sheet and heat them in a 350F oven until they’re warmed through, or in a 350F air fryer for a few minutes. I don’t recommend reheating them in the microwave because they won’t be crispy.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Potato Recipes
If you like this recipe, be sure to check out all of our other potato recipes. Some reader favorites are:
- Scalloped Potatoes and Ham
- Fried Potatoes And Onions
- Air Fryer Sweet Potato Cubes
- Amish Breakfast Casserole
- Microwave Baked Potato
- Chicken Potato Soup
- Cheesy Potato Casserole
- Hamburger Potato Soup
- Green Beans and Potatoes
- Baked Potato Casserole
BEST Crispy Diced Potatoes (Oven Roasted Potatoes Recipe)
These oven baked diced potatoes are flavorful, crispy on the outside, and are fluffy on the inside. These beat even the best diner food!
Ingredients
- 2 pounds russet potatoes (peeled and cut into 1-inch cubes)
- Cold water for soaking
- 3 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons fresh parsley, finely chopped (optional)
Instructions
- Start by preheating your oven to 425F, then begin to prepare your potatoes. Be sure to dice them into even 1-inch cubes to make sure they cook evenly, then place the potatoes in a bowl and cover with cold water. Soak them for 10-30 minutes before cooking to remove the excess starch from the potatoes. Once they’re finished soaking, drain the potatoes in a colander then dry them with paper towels or a clean kitchen towel to remove any excess water. You want them to be as dry as possible.
- Transfer the diced potatoes to a large mixing bowl. Pour the olive oil over the potatoes, and mix until each cube is evenly coated.
- Sprinkle the garlic powder, onion powder, paprika, thyme, oregano, salt, and pepper over the potatoes (make sure to crumble the thyme leaves and oregano leaves between your fingers as you’re sprinkling them on the potatoes). Use a rubber spatula to toss until all the potatoes are evenly covered in the spice blend.
- Line a large baking sheet with parchment paper, then arrange the seasoned potatoes on the baking sheet. Make sure they’re not crowded, they’ll brown better and get crispier if they all have a bit of space around them for air circulation.
- Bake the potatoes in the preheated oven for 20 minutes.
- Remove the baking sheet from the oven and flip the potatoes. Return the baking sheet to the oven and roast for another 15-20 minutes, or until they’re golden brown and crispy.
- Once out of the oven, let the potatoes rest for a couple of minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, I recommend using the oven or an air fryer. They won’t be as crispy if they’re reheated in a microwave.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 185Total Fat: 7gCarbohydrates: 28.6gFiber: 2.4gSugar: 1gProtein: 3.5g
Nutrition information isn’t always accurate.
Whether you’re looking for a delicious breakfast or a delicious side dish for dinner, these crispy oven roasted diced potatoes are perfect!
