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Crispy Potato Cubes are the perfect snack to satisfy your cravings for something crunchy and flavorful. With their golden-brown exterior and fluffy interior, these bite-sized wonders are a hit at parties or as a late-night treat. Dip them in ketchup, and you have a snack that’s impossible to resist!
Why You’ll Love This Recipe
These crispy potato cubes are not only easy to make, but they also pack a punch in flavor and texture. Here’s why you’ll be reaching for seconds:
- Crispy Texture: The cornstarch coating gives these potatoes an irresistible crunch.
- Simple Ingredients: Made with pantry staples, they are a budget-friendly option.
- Versatile Snack: Perfect for game day, movie nights, or any casual gathering.
- Quick to Prepare: Ready in about 30 minutes, making them an easy go-to snack.
Ingredients
- 2 large russet potatoes (about 1.5 pounds)
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- 1 cup vegetable oil (for frying)
- Ketchup (for serving)
How to Make Crispy Potato Cubes
- Start by washing the potatoes thoroughly. Peel them if you prefer, then cut them into 1-inch cubes.
- Place the potato cubes in a bowl and cover with cold water. Let them soak for about 15 minutes to remove excess starch.
- Drain the potatoes and pat them dry with paper towels. This step is crucial for achieving that crispy texture.
- In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the dried potato cubes in the mixture until evenly coated.
- In a deep skillet or saucepan, heat the vegetable oil over medium-high heat. You want enough oil to submerge the potato cubes halfway.
- Once the oil is hot (about 350°F), carefully add the potato cubes in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy, turning occasionally.
- Using a slotted spoon, transfer the crispy potato cubes to a paper towel-lined plate to drain excess oil.
- Serve immediately with ketchup on the side for dipping!
Tips for the Best Results
- Make sure the oil is hot enough before adding the potatoes to avoid sogginess.
- Don’t overcrowd the frying pan; this leads to steaming instead of frying.
- If you want an extra crisp, double fry the potatoes. Fry them once until lightly golden, let them rest for a minute, and then fry again until dark golden and crispy.
Easy Variations
- For a cheesy twist, sprinkle grated Parmesan cheese over the potato cubes right after frying.
- Add spices like chili powder or cayenne pepper to the cornstarch mixture for a spicy kick.
- Swap out russet potatoes for sweet potatoes for a sweeter flavor profile and vibrant color.
What to Serve With It
- Serve alongside burgers or sandwiches for a satisfying meal.
- Pair with a fresh salad for a lighter option.
- Enjoy them as part of a snack platter with other finger foods like wings or nachos.
Storage and Reheating
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Crispy Potato Cubes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To reheat, spread them on a baking sheet and pop them in a preheated oven at 400°F for about 10 minutes to regain their crispiness.
Recipe Card
Recipe Name: Crispy Potato Cubes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
2 large russet potatoes (about 1.5 pounds)
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
1 cup vegetable oil (for frying)
Ketchup (for serving)
Instructions:
1. Start by washing the potatoes thoroughly. Peel them if you prefer, then cut them into 1-inch cubes.
2. Place the potato cubes in a bowl and cover with cold water. Let them soak for about 15 minutes to remove excess starch.
3. Drain the potatoes and pat them dry with paper towels. This step is crucial for achieving that crispy texture.
4. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the dried potato cubes in the mixture until evenly coated.
5. In a deep skillet or saucepan, heat the vegetable oil over medium-high heat. You want enough oil to submerge the potato cubes halfway.
6. Once the oil is hot (about 350°F), carefully add the potato cubes in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy, turning occasionally.
7. Using a slotted spoon, transfer the crispy potato cubes to a paper towel-lined plate to drain excess oil.
8. Serve immediately with ketchup on the side for dipping!
Notes: Make sure the oil is hot enough before adding the potatoes to avoid sogginess. Don’t overcrowd the frying pan; this leads to steaming instead of frying.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
2 large russet potatoes (about 1.5 pounds)
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
1 cup vegetable oil (for frying)
Ketchup (for serving)
Instructions:
1. Start by washing the potatoes thoroughly. Peel them if you prefer, then cut them into 1-inch cubes.
2. Place the potato cubes in a bowl and cover with cold water. Let them soak for about 15 minutes to remove excess starch.
3. Drain the potatoes and pat them dry with paper towels. This step is crucial for achieving that crispy texture.
4. In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the dried potato cubes in the mixture until evenly coated.
5. In a deep skillet or saucepan, heat the vegetable oil over medium-high heat. You want enough oil to submerge the potato cubes halfway.
6. Once the oil is hot (about 350°F), carefully add the potato cubes in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy, turning occasionally.
7. Using a slotted spoon, transfer the crispy potato cubes to a paper towel-lined plate to drain excess oil.
8. Serve immediately with ketchup on the side for dipping!
Notes: Make sure the oil is hot enough before adding the potatoes to avoid sogginess. Don’t overcrowd the frying pan; this leads to steaming instead of frying.
