Crunchy Roasted Potato Cubes
Recipe: Crunchy Roasted Potato Cubes
3 large Idaho baker potatoes peeled
4 Tbl canola oil
Onion powder to taste
Use a sharp knife to cut the potatoes into small cubes. Try not to make any two sides more than one-half inch long. I don't get too worked up about whether they are proportionally even. I just want to make sure they are small enough to cook relatively fast.
Heat oven to 450 degrees.
Put the potato cubes in a flameproof dish. Clear Pyrex works fine. Metal is okay too. Spread the oil all over the potatoes. Just pour it on and toss the potato cubes with your fingers until everything is coated and there is oil on the bottom of the pan.
Sprinkle with onion powder. I use the kind that sprinkles on like snow and I lightly cover the potatoes. I like flavor.
Roast the potatoes 30 minutes and then stir. Use a sharp spatula to turn them. They will already stick slightly to the bottom of the pan and, if you don't get under them to turn them, you'll lose your crust.
Roast another 30 minutes and toss again. You'll probably not be finished yet. It depends on your potatoes and how thickly you cut them. Mine usually take about 15 minutes more before they are evenly golden on all sides.
Serve hot, with or without salt.
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