Tillie Doyle
Cooking cubed potatoes in a pot is a straightforward process that makes for a great side dish. The first step is to cut the potatoes into evenly sized cubes, with the size depending on how large you want them to be. Smaller cubes will cook faster. Next, you can choose to soak the potatoes in cold water for 20 minutes to an hour to remove excess starch and make them fluffier. After draining and drying the potatoes, you can season them with olive oil, herbs, spices, salt, and pepper. Finally, you can either bake them in an oven at 400°F for 20-30 minutes or sauté them in a pan with hot oil for 5 minutes until golden brown.
How to cook cubed potatoes in a pot
| Characteristics | Values |
|---|---|
| Cut | Lengthwise into slices, then into matchsticks, and finally into cubes |
| Size | 1/2-inch to 1-inch cubes |
| Soak | In cold water for 20 minutes to 1 hour (optional) |
| Oil | Olive oil, avocado oil, sunflower oil, etc. |
| Seasoning | Salt, pepper, garlic powder, paprika, rosemary, parsley, etc. |
| Cooking Method | Bake in the oven or fry in a pan |
| Cooking Time | 20-35 minutes |
| Serving Suggestions | Sour cream, Greek yogurt, chives, green onions, bacon bits, cheese, etc. |
| Storage | Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months |
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What You'll Learn
Cutting the potatoes
To cook cubed potatoes in a pot, you'll first need to cut your potatoes into cubes. Here's a step-by-step guide to achieving the perfect cut:
Start by washing your potatoes under running water to remove any dirt. If your potatoes have any sprouts, bad spots, or discolouration, use a sharp knife to cut these parts off and discard them.
For even cooking, it's important to cut your potatoes into evenly sized cubes. Begin by cutting the potato lengthwise into slices. The thickness of these slices will determine the size of your cubes, so cut them thicker for larger cubes and thinner for smaller cubes. Remember, smaller cubes will cook faster, so adjust according to your desired cooking time.
Next, stack the slices and cut them into matchsticks, ensuring they are the same width as the thickness of the slices. Finally, cut the matchsticks into cubes by slicing them perpendicular to the previous cut. Aim for a cube size of around 1/2-inch to 1 inch.
If you're short on time, you can skip peeling the potatoes, especially if they have thin skins. However, if you prefer to peel them, use a vegetable peeler or a sharp knife to remove the skins before proceeding with the above cutting steps.
Once you've cut your potatoes into evenly sized cubes, you're ready to proceed with the next steps of cooking them in a pot.
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Boiling the potatoes
To cook cubed potatoes in a pot, start by cutting the potatoes into evenly sized cubes. The size of the cubes will depend on your preference, but smaller cubes will cook faster. Once you have cut the potatoes, you can optionally soak them in cold water for 20 minutes to an hour to remove excess starch and make them fluffier. After soaking, be sure to dry the potatoes thoroughly before boiling them.
Next, place the cubed potatoes in a pot and cover them with cold water. Place the pot on the stove and turn the heat to high. Bring the water to a boil, then reduce the heat to a gentle simmer. Allow the potatoes to cook in the simmering water for 5 minutes or until they are tender. You can check the doneness of the potatoes by piercing them with a fork; if the fork goes through easily, they are ready.
Once the potatoes are tender, drain the water from the pot and fluff up the potatoes by giving the pot a gentle shake. At this point, you can proceed to fry or roast the potatoes, or simply enjoy them as they are with your favorite seasonings.
Note that the cooking time may vary depending on the size of your potato cubes and the desired level of doneness. For firmer potatoes, you may reduce the cooking time, while for softer potatoes, you can extend the simmering time accordingly.
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Frying the potatoes
Frying cubed potatoes in a pot is a straightforward process. First, cut the potatoes into evenly sized cubes. The size of the cubes will influence the cooking time, with smaller cubes cooking faster than larger ones. Once cut, you can optionally soak the potatoes in cold water for 20 minutes to an hour to remove excess starch and make them fluffier. After soaking, be sure to dry the potatoes thoroughly before frying.
Next, heat a suitable oil in your pot or pan over medium-high heat. Olive oil is a good choice, but other oils with a high smoke point, such as avocado or sunflower oil, can also be used. When the oil is hot, carefully add the potatoes to the pot, being careful not to overcrowd the pan. Fry the potatoes in batches if necessary, keeping them in a single layer to ensure even cooking.
During frying, toss and stir the potatoes frequently to prevent burning and promote even browning. The potatoes are done when they are lightly browned and fork-tender, which should take around 10 to 15 minutes. Adjust the heat as needed if the potatoes are browning too quickly. Once done, transfer the fried potatoes to a paper towel-lined plate to absorb any excess oil.
Season the potatoes with salt and pepper, and for extra flavour, add herbs such as chopped fresh chives or parsley, or a dash of garlic powder. Fried cubed potatoes are best served fresh but can be stored in an airtight container in the fridge for up to three days. Reheat any leftovers in a skillet over medium heat with some oil, stirring and tossing until hot.
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Adding seasonings
When it comes to adding seasonings to your cubed potatoes, there are a variety of herbs and spices you can use to enhance their flavour. Here are some ideas and instructions for adding seasonings:
- Herbs: Fresh or dried herbs can be used to add flavour to your potatoes. Common choices include rosemary, parsley, chives, and thyme. You can chop the herbs finely and toss them with the potatoes before roasting or frying. Alternatively, you can use herb blends like Wildman's Chef's Seasoning.
- Spices: Paprika, garlic powder, onion powder or granules, and black pepper are popular spice choices when cooking cubed potatoes. You can add these spices directly to the potatoes, or mix them with oil before tossing with the potatoes. This helps the spices adhere to the potato cubes.
- Salt: Salt is a basic seasoning that enhances the flavour of potatoes. It can be added at different stages of cooking. For roasted potatoes, season them with salt before placing them in the oven. For fried potatoes, season them with salt during the cooking process, and adjust the seasoning as needed before serving.
- Cheese: Adding cheese can take your cubed potatoes to the next level. Grated Parmesan cheese can be mixed with herbs and garlic to form a paste, which is then tossed with the cooked potatoes. Other cheeses like cheddar or Greek yogurt can be used as toppings for roasted potatoes.
- Soaking: While not a seasoning, soaking the cubed potatoes in cold water for 20 minutes to an hour before cooking can enhance their flavour and texture. This step helps remove excess starch, making the potatoes fluffier and crispier when cooked.
Remember, the key to successful seasoning is to taste and adjust as needed. Start with a small amount of seasoning and add more to suit your preference. Enjoy experimenting with different combinations of herbs and spices to find your favourite flavours for cubed potatoes!
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Baking the potatoes
Preparation
Scrub the potatoes and cut them into 1/2-inch to 1-inch cubes. If you have time, soak the potatoes in cold water for 20 minutes to an hour. This will remove some of the starch and make the potatoes fluffier. If you want them extra crispy, you can soak them in ice water for up to 2 hours. Drain the potatoes and pat them dry.
Seasoning
Add olive oil, salt, pepper, and any other seasonings or herbs you like. You can use garlic powder, paprika, rosemary, parsley, thyme, onion powder, or even grated Parmesan cheese. Toss the potatoes with the oil and seasonings until they are well coated.
Baking
Preheat your oven to 400°F (200°C). Spread the potatoes in a single layer on a baking sheet, leaving a bit of space between them so they don't steam. Bake for 25-35 minutes, tossing them halfway through, until they are tender and crispy.
Serving
Baked cubed potatoes go well with fried eggs, chicken, or steak. You can also serve them with toppings like sour cream, Greek yogurt, chives, green onions, bacon bits, or shredded cheese.
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Frequently asked questions
First, cut the potato lengthwise into slices. Next, stack the slices and cut them into matchsticks. Finally, cut the matchsticks into cubes. The smaller the cubes, the quicker the potatoes will cook.
Place the cubed potatoes in a pot of cold water, boil and simmer for 5 minutes. Drain the water, then fry the potatoes in a large frying pan with hot oil, turning them often until they are lightly browned. Sprinkle with salt and pepper, and cook for another 5 minutes, until golden brown.
Cooking time depends on the temperature of the oven and the size of the cubes. Cubed potatoes typically take 20-35 minutes to cook in an oven heated to 400-450°F.
To make crispy cubed potatoes, spread the potatoes in a single layer on a baking sheet, ensuring they are not overcrowded. You can also soak the potatoes in cold water before cooking to remove excess starch and make them fluffier.
