Crispy Diced Potatoes

Crispy Roasted Potatoes
Katie Workman / themom100
  • Total: 13 mins
  • Prep: 5 mins
  • Cook: 8 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
131 Calories
7g Fat
16g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These go with everything. Everyone in my family could hoover down a plate of these meant to serve our whole gang. I have to put them on the table just before serving because a plate of these lingering in the kitchen is just asking for trouble. They are simple to make but do require some attention at the stove.


  • 2 tablespoons olive or vegetable oil, divided
  • 4 large baking or Yukon potatoes, peeled and diced
  • Salt to taste

Steps to Make It

In a large skillet over medium-high heat (preferably nonstick), add one tablespoon of oil, then sauté the potatoes until lightly browned, but not cooked through, about 8 minutes. You may need to do this in batches; don’t crowd the pan. Add a bit of salt and toss and stir frequently.  ​

Use a slotted spoon to transfer the potatoes to a paper towel-lined plate for a moment to absorb excess oil, then transfer them to a serving platter and serve hot.