|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 64g||23%|
|Dietary Fiber 7g||25%|
|Total Sugars 3g|
|Vitamin C 25mg||124%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Close your eyes for a moment and think about the best fried potatoes you've had: crispy on the outside, melt-in-your-mouth on the inside. That's exactly how these diced potatoes are. They're only three ingredients and they turn out perfect every time.
The key to successful pan-fried diced potatoes is to cut the potatoes into even sizes. Small cubes work best since the potato will cook through faster without burning on the outside. This allows you to skip the step of boiling the potatoes first and have this side dish ready in 15 minutes flat. If you're using thin-skinned potatoes, you can skip peeling them.
Eat them for breakfast with a side of fluffy scrambled eggs or your favorite omelet. They're perfect for brunch alongside a frittata or with eggs Benedict. Or, enjoy them later in the day alongside a BLT or other sandwich or a Sunday evening roast chicken. Serve with homemade ketchup, honey mustard, or hot sauce. May we also suggest a garlicky homemade aioli or a bright and herby chimichurri? This is one dish that'll become a standard in your repertoire.
2 tablespoons olive oil (or vegetable oil), divided
4 large baking potatoes (or Yukon Gold potatoes), peeled and evenly diced
Kosher salt, to taste
Gather the ingredients.
In a large skillet (preferably nonstick) over medium-high heat, add 1 tablespoon of the oil.
Sauté potatoes until lightly browned, about 10 minutes. You will probably need to fry potatoes in batches so that they're in a single layer. Add a bit of salt and toss and stir frequently.
Use a slotted spoon to transfer potatoes to a paper-towel-lined plate for a moment to absorb excess oil.
Repeat with remaining potatoes and oil (if cooking in batches).
How to Store
- Crispy diced potatoes are best fresh, but leftovers will keep in an airtight container in the fridge for up to three days.
- Refresh leftover potatoes in a nonstick skillet until hot and crisp.
- If some pieces of potato are bigger than others, this may result in some pieces being undercooked or burned. Make sure you have an even dice.
- The smaller you've diced the potatoes, the more quickly they will cook.
- Don’t crowd the pan. If you do, you'll have slightly steamed, soggy potatoes. Cook in batches if all of your potatoes won't fit in a single layer in the pan.
How Do You Dice a Potato?
Cut the potato lengthwise into slices using a sharp knife—the thickness will depend on how large you want your dice to end up. Next, stack the slices and cut into matchsticks the same width as the thickness of the slices. Finally, slice the matchsticks into cubes.