Crispy Diced Potatoes

Crispy roasted potatoes

The Spruce / Katie Workman

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
350 Calories
7g Fat
64g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 350
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 478mg 21%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 25%
Total Sugars 3g
Protein 8g
Vitamin C 25mg 124%
Calcium 54mg 4%
Iron 3mg 18%
Potassium 1645mg 35%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 potatoes), peeled and evenly diced

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet (preferably nonstick) over medium-high heat, add 1 tablespoon of oil.

  3. Sauté the potatoes until lightly browned, about 10 minutes. You will probably need to fry the potatoes in batches so that they're in a single layer. Add a bit of salt and toss and stir frequently.

  4. Use a slotted spoon to transfer the potatoes to a paper towel-lined plate for a moment to absorb excess oil.

  5. Repeat with the remaining potatoes and oil (if cooking in batches).

  6. Transfer to a serving platter and enjoy.

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?

Using a sharp knife, cut the potato lengthwise into slices—the thickness will depend on how large you want your dice to end up. Stack the slices and cut into matchsticks the same width as the thickness of the slices. Finally, slice the matchsticks into cubes.