Oven Roasted Diced Potatoes are perfectly roasted red potato cubes coated in olive oil and Wildman’s Chef’s Seasoning. Crisp and flavorful, this easy 3 ingredient side pairs well with about any beef, chicken, or pork main.
I went on vacation once where we ate out the majority of the time and close to the end of the vacation we noticed all the best meals we had were accompanied by one thing: amazing potatoes. It was a joke, only made even funnier the fact that it was true! A well-made potato side can make even the okay-ish main, grand. And, this oven roasted diced potatoes recipe is just like that. If you like perfectly crisp potato cubes with just the right amount of salt and zip, these roasted potatoes are for you!
Easy Oven Roasted Potatoes
It has come to my attention that two things make the best sides in our house. One: A good potato. Sliced, diced, or mashed potatoes are hard to beat. You can leave them pretty plain or deck them out with the works and they are completely different dishes but still amazingly delicious. Two: Roasting. Whether it be potatoes or other favorite vegetables, roasting takes very little prep but brings out some serious flavor! So what happens when you combined the two? Simply Decadent Oven Roasted Potatoes.
3 Ingredient Roasted Potatoes
- 4 cups diced red potatoes
- 2 tablespoons olive oil
- 3 teaspoons Wildman’s Chef’s Seasoning
- What is Wildman’s Chef’s Seasoning you say? It is magic I tell you. It’s salty with a little zip but not spicy. It’s delicious on everything from grilled veggies and burgers to a simple chip dip. We find it sold in our local grocery over the box stores and it’s well worth the hunt!
Directions
First, scrub and cut out any bad spots on the red potatoes. Then dice them into 1/2-1 inch cubes. Make sure the potatoes are dry before seasoning them.
Next, toss the red potatoes, olive oil, Wildman’s Chef’s Seasoning in a bowl. Then pour them onto a 12×16-inch non-stick rimmed baking sheet. For a crispy potato, take care to make sure that the potatoes are in a single layer and not touching too much.
Roast the diced potatoes at 425°F for 25-35 minutes flipping the potatoes once during baking. Make sure to keep an eye on them for the last 5-10 minutes. For an extra crispy potato, you will need to bake the full 35 minutes however if you want a just soft, lightly crisp potato you might want to pull them out just as they start to brown. Remember the inside of a potato is done when it is easily pierced with a fork.
Tips and Tricks for the Best Oven Roasted Diced Potatoes
- We have made these roasted potatoes with red, yellow, and Russet potatoes and they always turn out great!
- Peeling your potatoes is a preference. The skins do hold valuable fiber and nutrients but do what you like and have time for.
- For even more guaranteed crispness try soaking the diced potatoes in an ice water bath for up to 2 hours before roasting, pat dry and then add the oil and seasoning. This helps pull out starch and moisture for an even more crispy oven roasted potato.
- Store the roasted potatoes in an air-tight container for up to one week. Leftover potatoes are great reheated in the microwave for a quick side. They are also great breakfast side and work well in a hash.
What do you serve with Roasted Potatoes?
Literally, the sky’s the limit other than pasta. Beef, Chicken, or Pork all pair well with oven roasted diced potatoes. The salty zest of these potatoes would go so good with our Classic Meatloaf, Easy Sloppy Joes, or Sheet Pan Hamburgers. Also, a baked chicken and pork chops would be delightful too!
Other Great Side Dishes
Need some more potato love? These Loaded Baked Potato Slices are a family favorite! They are savory potato slices that are tender in the middle, slightly crispy on the outside, and topped with melty cheddar cheese, bacon bits, and green onions. SO good!!
This Bowtie Pasta Salad is amazing! ender bowtie pasta, crisp broccoli florets, bacon bits, and shredded cheddar and mozzarella cheese all mixed and coated in a sweet homemade dressing make this bow tie pasta salad recipe a true crowd pleaser!
Want a great crock pot side? Try out this delicious Broccoli Cheese Rice Casserole and Party Potatoes recipe.
Lastly, everything is made better by a little love and roasting. Try out this Roasted Broccoli with Parmesan today!
Oven Roasted Diced Potatoes
Ingredients
- 4 cups diced potatoes scrubbed and with bad spots cut out
- 2 tablespoons olive oil
- 3 teaspoons Wildman's Chef's Seasoning It's great, get it.
Instructions
- First, scrub and cut out any bad spots on the red potatoes. Then dice them into 1/2-1 inch cubes. Make sure the potatoes are dry before seasoning them.
- Next, toss the red potatoes, olive oil, Wildman's Chef's Seasoning in a bowl. Then pour them onto a 12×16-inch non-stick rimmed baking sheet. For a crispy potato, take care to make sure that the potatoes are in a single layer and not touching too much.
- Roast the diced potatoes at 425°F for 25-35 minutes flipping the potatoes once during baking. Make sure to keep an eye on them for the last 5-10 minutes. For an extra crispy potato, you will need to bake the full 35 minutes however if you want a just soft, lightly crisp potato you might want to pull them out just as they start to brown. Remember the inside of a potato is done when it is easily pierced with a fork.
Notes
- We have made these roasted potatoes with red, yellow, and Russet potatoes and they always turn out great!
- Peeling your potatoes is a preference. The skins do hold valuable fiber and nutrients but do what you like and have time for.
- For even more guaranteed crispness try soaking the diced potatoes in an ice water bath for up to 2 hours before roasting, pat dry and then add the oil and seasoning. This helps pull out starch and moisture for an even more crispy oven roasted potato.
- Store the roasted potatoes in an air-tight container for up to one week. Leftover potatoes are great reheated in the microwave for a quick side. They are also great breakfast side and work well in a hash.
Delicious & so easy. The Chef Woodman’s seasoning has MSG as the main ingredient & I can’t have that. So I made my own seasoning using both sweet & smoked paprika, kosher salt, onion powder & thyme (I didn’t have parsely). I baked it an extra 10 minutes to get the potatoes extra chrispy.