3 Ways to Cut Potatoes into Cubes

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3 Ways to Cut Potatoes into Cubes
3 Ways to Cut Potatoes into Cubes

Potatoes are one of the most versatile and popular vegetables served as an accompaniment at the dinner table. Many recipes call for the vegetable in cubes or cut into small equal squares. No matter if you want to boil, sauté, bake or make a casserole with potatoes, dicing always allows for quick, even cooking. While the process takes a little patience, it's actually pretty easy – as long as you have a really sharp knife to get the job done. When cut into cubes, make a braised or roasted side dish for the main course.


Diced braised potatoes

  • 1 kg of waxy potatoes cut into cubes;
  • 4 to 6 tablespoons (60 to 90 ml) of olive oil;
  • 4 cloves of peeled and chopped garlic;
  • Salt and black pepper to taste;
  • 3 tablespoons (10 g) of fresh parsley.

Diced roasted potatoes with rosemary

  • 1.5 kg of waxy potatoes cut into cubes;
  • 2 sprigs of fresh rosemary;
  • ¼ cup (60 ml) of olive oil;
  • 5 chopped garlic cloves;
  • Salt and black pepper to taste.


Method 1 of 3: Cutting the Potatoes into Cubes

Step 1. Wash the potatoes

Vegetables grow underground, so they are usually quite dirty even when bought at the supermarket. Use a brush to clean the outside of the potatoes and rinse with cold water to wash thoroughly.

To prevent them from getting too soaked, it's a good idea to wash them in a drying rack under running tap water

Step 2. Peel if desired

Depending on the dish being prepared, you may prefer to remove the skin before cutting it. Use a vegetable peeler to remove the outer layer and discard.

  • If you are not going to cut them immediately after removing the skin, place them in a bowl or pan of cold water to prevent oxidation.
  • When peeling the potatoes, remove the sprouts or green parts of the pulp with the tip of the peeler.

Step 3. Cut in half to length

To start cutting into cubes, use a sharp knife to cut the vegetable in half vertically. Turn it over on the cutting board so that the flat side is down.

A chef's knife is a good option for cutting potatoes

Step 4. Slice the two halves vertically

When they are first cut, use the knife to cut each half into length sections. Cut as thick as you like, depending on the size you'd like for the vegetables.

After cutting into sections, place the flat side back on the board to facilitate slicing in the next step

Step 5. Cut the pieces to length again

The result will look like French fries.

Step 6. Create piles of potato pieces and rotate them

After cutting all the pieces, create several piles of equal size. Rotate each stack 90 degrees so they face you horizontally.

You have the option to cut each piece individually if you prefer. However, keep in mind that it will take longer to cut one at a time

Step 7. Cut into cubes

When the pieces are stacked in front of you, cut them horizontally to create the cubes. Cut the size you like, but keep the pieces the same so that they cook evenly, no matter how you prepare them.

Cutting the vegetable into cubes is a good idea if you want to make mashed potatoes, a sauteed or baked dish, or even French fries

Method 2 of 3: Preparing Braised Diced Potatoes

Step 1. Boil a pot of water

Half fill a large pot with water. Sprinkle a little salt to taste and heat the water over medium or high heat until it reaches boiling point, which should take approximately five to ten minutes.

Adding salt to the water is an optional step, which can be skipped if you are trying to limit the amount of sodium in the dish

Step 2. Cook the potatoes for several minutes

When the water comes to a boil, add a kilo of waxy potatoes cut into cubes and cook for four to five minutes or until slightly tender.

  • Some waxy potatoes that can be used in this dish include Yukon Gold, new or red.
  • Be careful not to overcook them. They shouldn't get so soft that they degrade when they're braised.

Step 3. Drain and let cool

When finished cooking, transfer the potatoes to a colander. Shake a little to remove any excess moisture. Then leave them on the drying rack for approximately five minutes to dry and cool.

Step 4. Warm the oil

While the potatoes are cooling, add four to six tablespoons (60 to 90 ml) of olive oil to a non-stick skillet. Allow to heat over medium heat until very shiny, which should take five to seven minutes.

Replace the oil with butter, if you prefer

Step 5. Add the potatoes and saute them for a minute

When the oil is hot enough, add the vegetables in a single layer. Cook over medium heat for a minute, stirring constantly so that all sides cook evenly.

If the skillet is not too big, sauté it in two or more batches so it doesn't get too full

Step 6. Mix the garlic in the pan and cook until the potatoes are browned

Add four cloves of peeled and chopped garlic to the skillet. Mix well so that the new ingredient is incorporated and continue cooking the potatoes until they are browned on all sides, which will take about four to six minutes.

Adjust the amount of garlic to your liking. If you like the spice a lot, add a little more. Use less if you prefer a lighter garlic flavor

Step 7. Season with salt and pepper

Add some kosher salt and ground black pepper to taste in the skillet when the potatoes are browned. Mix the contents so that all the pieces are well seasoned.

Step 8. Reduce heat and cook longer

Reduce heat to medium or low after seasoning vegetables. Let it cook for another five minutes or until the potatoes are tender.

You'll know they're done when you can easily pierce them with a fork

Step 9. Transfer to a serving dish and sprinkle with parsley

When finished cooking, remove the skillet from the stove. Carefully place the potatoes on a platter and sprinkle with three tablespoons (10 g) of chopped fresh parsley. Serve the vegetables as an accompaniment to your favorite protein.

If you want to cook the sauteed potatoes in advance, place them on a cookie sheet and keep them warm in the oven at the lowest temperature

Method 3 of 3: Preparing Diced Roasted Potatoes with Rosemary

Cube Potatoes Step 17

Step 1. Preheat the oven

In order for the oven to be hot enough to bake the potatoes, it is important to preheat it completely to 220 °C.

Step 2. Boil the potatoes in salted water

In a large pot, add a pound and a half of diced waxy potatoes. Cover them with cold water and add a little kosher salt to taste. Heat the vegetable over medium or high heat until the water reaches boiling point, which will take approximately seven to ten minutes.

  • Yukon Gold, red or new potatoes are good options for this dish.
  • Omit the salt if you prefer.
  • Vegetables should only be slightly tender when you remove them from the fire.

Step 3. Drain completely

When the water comes to a boil, immediately place the potatoes in a colander, leaving for two to three minutes for the steam to help dry them.

Step 4. Mince the rosemary leaves

For roasted potatoes, you will need two sprigs of fresh rosemary. Remove leaves from stalks and use a mortar and pestle to lightly mash them to release flavor and aroma.

In the absence of the instrument, use the back of a spoon to crush the leaves

Step 5. Heat the oil in a skillet

Place a large skillet on the stove and add a quarter cup (60 ml) of olive oil. Warm over medium or high heat until it starts to shine, which will take three or five minutes.

Replace the oil with butter, if you prefer

Step 6. Mix potatoes with rosemary, garlic, salt and black pepper

When the oil is hot, remove the pan from the heat and add the potatoes, rosemary leaves, five chopped garlic cloves, salt and pepper to taste. Stir enough so that all the pieces of vegetable are well coated with the mixture.

Add any other herb or spice you like. Thyme, oregano, parsley, dill and red pepper flakes are great choices

Step 7. Bake the potatoes in the oven until golden and crispy

When they are already covered with the oil mixture, place them in a preheated oven. Cook for 30 to 35 minutes or until golden and crispy.

Step 8. Serve while still hot

When finished baking, remove the pan from the oven and transfer the potatoes to a platter or tray. Serve as an accompaniment while still hot.

Roasted potatoes are an ideal accompaniment to roast chicken, pork fillet or steak


  • It will be much easier to cut vegetables into cubes if the knife is sharp and sharp.
  • Cutting potatoes into cubes takes more than just chopping them to make a puree or other cooked dishes. However, vegetables will cook more quickly and evenly if they are cut into small, equal-sized cubes.


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