Oven Roasted Cubed Potatoes
These oven roasted cubed potatoes have soft, tender centres and lightly crisp, golden edges. Seasoned with olive oil, Greek or Italian seasoning, and a light sprinkling of salt, they're perfect for dinner or freezing to use as breakfast potatoes later.
Equipment
- Large Baking Sheet
- Large Mixing Bowl
- Sharp knife
- Cutting board
- Vegetable peeler
- Colander
- Paper Towels
- Spatula
- Oven-safe parchment paper *optional
Ingredients
- 6 Cups Potatoes White or red, cubed and peeled
- 3-4 Tbsp Olive oil Or other neutral oil
- 3 Tbsp Greek or Italian seasoning
- 1 Tsp Onion powder
- ½ Tsp Salt Plus light sprinkle after
- ¼ Tsp Black pepper
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with oven-safe parchment paper if desired.
- Wash the potatoes thoroughly and inspect them for sprouts, eyes, green patches, and damage. Trim away minor affected areas. Discard any potatoes showing extensive greening or spoilage.
- Peel the potatoes if desired. Cut each potato lengthwise, cut the sections lengthwise again, and slice across to form reasonably even small cubes.6 Cups Potatoes
- Place approximately 6 cups of cubed potatoes in a large bowl. Rinse with cold water, in colander, drain thoroughly, and pat dry with paper towels.
- Add 3 tablespoons of olive oil and toss to coat. Add the remaining tablespoon only if needed to coat all the potatoes lightly.3-4 Tbsp Olive oil
- Add the Greek or Italian seasoning, onion powder, salt, and black pepper. Toss until the potatoes are evenly coated.3 Tbsp Greek or Italian seasoning, 1 Tsp Onion powder, ¼ Tsp Black pepper, ½ Tsp Salt
- Spread the potatoes across the baking sheet in a single layer, leaving space between the pieces. Sprinkle lightly with additional salt.
- Roast uncovered for 20 minutes. Remove the sheet from the oven, flip or stir the potatoes, and spread them out evenly again.
- Return to the oven for approximately 20 minutes, until the potatoes are fork-tender with lightly crisp, golden edges.
- For deeper browning, continue roasting, checking periodically and flipping again as needed to prevent burning. Total roasting time may be 40–60 minutes or longer, depending on cube size and desired colour.
- Remove the potatoes from the oven and serve hot. Cool any potatoes intended for refrigeration or freezing promptly before storing.
Notes
Potatoes: Fresh white or red potatoes work well. Thin-skinned new potatoes can be left unpeeled if thoroughly scrubbed.
Oil: Canola or vegetable oil can replace olive oil. Use just enough to coat the potatoes without making them greasy.
Seasonings: Some Greek and Italian seasoning blends contain salt. Check the label and adjust the added salt accordingly.
Roasting Time: Approximately 40 minutes gives tender potatoes with lightly golden edges. Roast longer for deeper colour, turning again as necessary.
Freezing: Cool the roasted potatoes promptly, place directly into freezer bags, remove excess air, seal, and freeze. There's no need to freeze them separately on a baking sheet first. For best quality, aim to use within 2–3 months.
Reheating: Reheat refrigerated or frozen potatoes thoroughly in a frying pan or oven. Because they're already cooked, they don't need another full roasting time.
Food Safety: Refrigerate or freeze cooked leftovers within two hours of cooking.
Nutrition
Calories: 231kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 304mgPotassium: 919mgFiber: 6gSugar: 2gVitamin A: 47IUVitamin C: 42mgCalcium: 67mgIron: 3mg
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