How to Dice Potatoes: Tips and Tricks
Dicing Potatoes 101
Even though potatoes are round or oval, and occasionally bumpy, they can easily be cut into perfectly even cubes. All you need is a peeler, a sharp knife, and the timesaving technique outlined below. Once you master the technique, which works for any kind of potato, including sweet potatoes, you’ll be adding diced potatoes to every meal!
How to Peel Potatoes
Cutting and Dicing Potatoes
2 Great Ways to Use Diced Potatoes
Extra-Crispy Roasted Cubed Potatoes
Golden brown and crisp on the outside and tender inside, roasted cubed potatoes will always make an excellent side dish for breakfast, brunch, or dinner. Using evenly shaped cubes ensures that your potatoes all cook at the same rate, for uniform extra-crispiness. Heat your oven to 400° F with a sheet pan in the oven as it heats. Preheating the sheet pan helps sear the edges of the potatoes faster, which is a very good thing.
While the oven and sheet pan heat, toss your cubed potatoes in a mixing bowl with olive or vegetable oil and season liberally with salt (and pepper and other spices if desired). Using a potholder or oven mitt, carefully remove the hot sheet pan from the oven and spread out the cubed potatoes in an even layer. Return to the oven and roast until the bottoms are brown and crispy, about 10 minutes, then use a spatula to stir the potato cubes and continue to roast until uniformly golden brown and crispy. Note: An air-fryer may also be used to cook cubed potatoes. You’ll want them in the fryer for about 10 minutes at 400° F.
While the oven and sheet pan heat, toss your cubed potatoes in a mixing bowl with olive or vegetable oil and season liberally with salt (and pepper and other spices if desired). Using a potholder or oven mitt, carefully remove the hot sheet pan from the oven and spread out the cubed potatoes in an even layer. Return to the oven and roast until the bottoms are brown and crispy, about 10 minutes, then use a spatula to stir the potato cubes and continue to roast until uniformly golden brown and crispy. Note: An air-fryer may also be used to cook cubed potatoes. You’ll want them in the fryer for about 10 minutes at 400° F.
Pan-Fried Potato Hash
When you’re craving a diner-style breakfast or brunch (or are stumped for a side dish), this simple hash full of crisp, golden potatoes and chopped vegetables hits the spot. “Hash” is named after the French word hacher, which means to chop. But don’t sweat the size of your chopped vegetables—there is no right or wrong.
Cut an onion into ¼-inch pieces and add them to your ¼-inch cubes of potatoes in a large skillet with a healthy shot of oil, then season with salt and pepper. Cook over medium-high heat, stirring often, until the potatoes are golden brown and fork-tender. You can also add other chopped vegetables or hearty greens, such as bell peppers or kale. Eat on its own, or top with fried eggs, for any meal of the day.
Cut an onion into ¼-inch pieces and add them to your ¼-inch cubes of potatoes in a large skillet with a healthy shot of oil, then season with salt and pepper. Cook over medium-high heat, stirring often, until the potatoes are golden brown and fork-tender. You can also add other chopped vegetables or hearty greens, such as bell peppers or kale. Eat on its own, or top with fried eggs, for any meal of the day.
