These melt in your mouth potatoes are the perfect side dish for breakfast, lunch, or dinner. They are super easy to make and only require a few ingredients I'm sure you have hiding in your kitchens pantry somewhere. Since there are not many ingredients needed to make these potato cubes, this recipe is very versatile. For instance...
- You can use ANY type of potato! Whether you use Yukon Gold potatoes, Sweet potatoes, Laura potatoes, Kennebec potatoes, regular potatoes, etc. well you get what I'm saying.
- Let's talk garlic. Personally, I love garlic, what true Italian doesn't? However, you can use less garlic than I use in this recipe or even more!
- I put parsley on my potatoes, but feel free to use thyme, basil, cilantro, rosemary, Italian seasonings, or whatever comes to mind. Get creative!
- For this recipe, I use good old fashion olive oil but you can also use vegetable oil, canola oil, or any cooking oil that works for you.
Roasting Potatoes:
For this particular recipe, I cover my potato cubes in a long piece of tin foil and place them on the grill at 350-400 degrees F. If you would rather roast them in the oven follow the directions below...
- Preheat your oven to 400 degrees F.
- Prepare your potatoes the same way you would if you were grilling them but arrange them on a baking tray or sheet lightly sprayed with cooking oil.
- When your oven is preheated, place your potatoes in the oven for 50-55 minutes, turning them around in the tray a couple of times so they have a chance to become crispy on all sides.
How to Make Potato Cubes:
Now, you may be wondering how big or small to cut your potatoes so follow the photos and directions below as a guide or you can watch this helpful video instead!
Instead of peeling the skin off of my potatoes, I slice the heads off then each side of the potato as shown above. This step saves a lot of time!
Slice your potatoes into a least three sections. How wide they are determine how thick your cubes will be.
Take your sections apart, turn them on the side, and cut each down the center, making them a little thinner.
Bring all of your sections together, you should have six long slices, then dice them into about 1-inch cubes.
Note:
Submerging your freshly diced potato cubes in a cold bowl of water covered with foil or plastic wrap in the refrigerator for anywhere from 1-24 hours will rinse off the extra potato starch and will decrease the cooking time.
After you have cut your potatoes into cubes, it's time to add them into a large bowl along with your ingredients. On top of the cubes, pour in your measured olive oil, sea salt, pepper, minced garlic, and parsley. Toss everything up so every cube is covered in each ingredient, especially the oil because you do not want dry or burnt potatoes. If you feel like your potatoes need more oil, feel free to add more!
Put your potato cubes into your tin foil and fold it up into the shape of a long boat, leaving some room on top for the steam to move around but not escape. You may need to divide the cubes into two separate pieces of tin foil or more depending on how many cubes you have. Place your tin foil boat on the grill, opening it up here and them to move your cubes around.
When they are done, remove your cubes out of the foil and into a bowl, then enjoy!
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