Crispy Diced Potatoes

By
Katie Workman
Katie Workman
Award-winning food writer, blogger, and author of two cookbooks. She frequently appears on broadcast media sharing her expertise.
Learn about The Spruce Eats' Editorial Process
Updated on 02/6/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Crispy Diced Potatoes

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Yield: 4 cups

Close your eyes for a moment and think about the best fried potatoes you've had: crispy on the outside, melt-in-your-mouth on the inside. That's exactly how these diced potatoes are. There are only three ingredients, and the potatoes are perfect every time.

The key to successful pan-fried diced potatoes is to cut the potatoes into even sizes. Small cubes work best since the potato will cook through faster without burning on the outside. This allows you to skip boiling the potatoes and have this side dish ready in as little as 20 minutes. If you're using thin-skinned potatoes, you can skip peeling them.

Eat them for breakfast with a side of fluffy scrambled eggs or your favorite omelet. They're perfect for brunch alongside a frittata or with eggs Benedict. Or, enjoy them later in the day alongside a BLT or other sandwich or a Sunday evening roast chicken. Serve with homemade ketchup, honey mustard, or hot sauce. We also suggest a garlicky homemade aioli or a bright and herby chimichurri. This is one dish that'll become a standard in your repertoire.

What You'll Need To Make This Cripsy Potato Recipe
A Sharp Knife
A Nonstick Skillet
A Handy Spatula

"These fried potatoes were perfect—crisp and golden brown on the outside and tender on the inside. And there was no need to pre-cook them! I cut mine into 1/2-inch dice, and each batch took 13 minutes. They were browning quickly, so I turned the heat to medium after 6 or 7 minutes." —Diana Rattray

Crispy Diced Potatoes/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 tablespoons olive oil, or vegetable oil, divided

  • 1 1/2 pounds baking potatoes or Yukon Golds, about 4 large potatoes

  • Fine salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Crispy diced potatoes ingredients

    The Spruce / Eric Kleinberg

  2. Heat 2 tablespoons of oil on medium-high heat in a large nonstick skillet.

    Oil in a skillet

    The Spruce / Eric Kleinberg

  3. When the oil shimmers, add half of the potatoes and a generous pinch of salt. Sauté the potatoes, tossing and stirring frequently while keeping them in a single layer, until the potatoes are lightly browned and fork tender, 10 to 15 minutes. Reduce the heat as needed if the potatoes are browning too quickly.

    Potatoes cooking in a skillet

    The Spruce / Eric Kleinberg

  4. Transfer potatoes to a paper towel-lined plate as they become done to absorb excess oil.

    Fried potatoes on a paper-towel-lined plate

    The Spruce / Eric Kleinberg

  5. Repeat with the remaining half of the potatoes and remaining 2 tablespoons of oil. Adjust the seasoning as needed, and serve.

    Crispy diced potatoes cooking in a skillet

    The Spruce / Eric Kleinberg

Tips

  • If some pieces of potato are bigger than others, this may result in some pieces being undercooked or burned. Make sure you have an even dice.
  • The smaller you dice the potatoes, the quicker they cook.
  • Don’t crowd the pan. If you do, you'll have slightly steamed, soggy potatoes. Cook in batches if all your potatoes won't fit in a single layer in the pan.

Recipe Variation

  • With herbs - Toss the hot fried potatoes with a tablespoon of chopped fresh chives or parsley.
  • With garlic - Add a dash of garlic powder to the potatoes when you add the salt.

How to Store

  • Crispy diced potatoes are best enjoyed freshly cooked, but leftovers will keep in an airtight container in the fridge for up to three days.
  • Reheat leftovers in a skillet over medium heat with some oil. Cook, stirring and tossing, until the potatoes are hot, about 3 to 5 minutes.
  • To freeze leftover crispy diced potatoes, transfer them to a resealable freezer bag. Label the bag with the name and date and freeze it for up to 3 months. Defrost in the fridge overnight.

How Do You Dice a Potato?

Cut the potato lengthwise into slices using a sharp knife—the thickness will depend on how large you want your dice to end up. Next, stack the slices and cut into matchsticks the same width as the thickness of the slices. Finally, slice the matchsticks into cubes.

Nutrition Facts (per serving)
284 Calories
14g Fat
36g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 284
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 460mg 20%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 4g
Vitamin C 14mg 71%
Calcium 31mg 2%
Iron 2mg 11%
Potassium 936mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)