Crispy Diced Potatoes

Written by
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
Learn about our editorial process
Katie Workman
Published on 11/25/19 by Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
Learn about The Spruce Eats's Editorial Process

Updated 11/25/19

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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 131
% Daily Value*
Total Fat 7g 9%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 83mg 4%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 6%
Protein 2g
Calcium 11mg 1%
*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.)

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.

Some dishes they would be great with are a grilled chicken and avocado flatbread sandwich or a simple lemon-garlic roasted turkey breast.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

  2. 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.  ​

  3. 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.

Related Articles