Oven Roasted Diced Potatoes
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.
Servings 4
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 12x16-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.