Name: Extra Crispy Oven Roasted Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 5 or 6 medium russet potatoes ((about 2 pounds)); 5 tablespoons vegetable or canola oil; 1/2 teaspoon kosher salt; additional salt to taste

Extra Crispy Roasted Potato Cubesare going to become your go-to side dish because they pair so well with basically everything. 3 ingredients and a hot oven is all you need for this super easy side.

Crispy oven roasted potato cubes on a white enamel plate on a black and white gingham tablecloth.

If you ever have a hard time thinking of a side dish, make extra crispy roasted potato cubes. They are my family’s favorite simple side and they go great with everything.

From sloppy joes and pulled pork to baked chicken legs and slow cooker pork chops, you will be happy you made these every time.

Crispy oven roasted potatoes on a white enamel baking sheet resting on a wooden board.

Why You’ll Love This Recipe

It’s theeasiest sidefor almost any meal.
You only need3 simple ingredients– potatoes, oil and salt. That’s it!
Agood way to involve your kidsin the kitchen – little ones can wash the potatoes and older kids can peel and cube them.

Recipe Ingredients

Russet potatoes
Vegetable or canola oil
Salt

See the recipe card below for full information on ingredients and quantities.

How to Make Extra Crispy Roasted Potato Cubes

Step #1.Clean, peel and cube the potatoes in roughly 1-inch squares.

Raw potato cubes soaking in water in a white enamel bowl with a black rim.

Step #2.Rinse the potatoes off. Then, let them soak in hot tap water in a medium bowl for 10 to 30 minutes.

Raw potato cubes being dried in a light grey towel.

Step #3.Drain the potatoes and pat them dry. Then, put them in a dry bowl and toss them with 1 tablespoon of oil.

Step #4.Put the potatoes on a baking sheet that has the rest of the oil on it and is sprinkled with salt.

Raw potato cubes on a white enamel sheet pan.

Step #5.Roast at 450 degrees F, stirring every 15 minutes, until cooked crisp, about 45 minutes.

Crispy oven roasted potatoes on a baking sheet after baking.

Step #6.When they are done, take the potatoes out of the oven, stir and lightly salt again, before serving them hot.

Recipe FAQs

When roasting potatoes, should I line the baking sheet?

Nope. It’s easier to stir the potatoes and to get a crispy bottom to them if the potatoes are touching the baking sheet directly. Using foil, parchment paper, or a baking mat won’t allow the potatoes to get as crispy as they do directly on the pan.

Which is the best oil for roasted potatoes?

I like to use a light oil like canola or avocado oil. They don’t add too much flavor to the potatoes but still cook them up nice and crispy. Olive oil is also a great option though you’ll taste more of the oil because it has more flavor.

Can I use sweet potatoes in this recipe?

You sure can. But I have found Russet and Yukon gold potatoes crisp up the best. I haven’t tested this recipe with sweet potatoes but it should work closely the same.

Can I add other spices to the potatoes?

Yes. When you toss the potatoes with the oil, add to the bowl: 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Then toss to coat. You can experiment with the seasoning.

Can I freeze potato cubes?

I wouldn’t recommend freezing this recipe. But you can store them in an airtight container in the refrigerator for a few days and reheat them on a sheet pan in the oven.

Raw potato cubes on a light grey towel after being dried.

Expert Tips

Be careful not to crowd the potatoes on the sheet pan. 2 pounds per sheet pan is about the right amount so the potatoes have enough room to roast properly.
Try to make the potato cubes roughly the same size.This will help prevent some cubes cooking faster than others.
Use a thin metal spatula when stirring the potatoesto help you remove them from the pan so you don’t lose the crispy part of the potato cubs on the pan.