How to make crispy cube potatoes


Garlicky Parmesan Goodness

The crispy cubes of potato are one of my first viral videos and for good reason. They are like little mini roast potatoes which means you can literally stuff 10 of them in your gob at once. Come and cook along with me on my new Youtube Channel, so here’s a list of what you’ll need:

  • 5-6 Maris Piper potatoes cut into small even sized cubes
  • 2 tbsp vegetable oil
  • 1 bulb of garlic
  • 3 sprigs of Rosemary, leaves removed
  • 20g/1oz Parmesan, finely grated
  • Salt and pepper

Crispy cube potatoes

These little cubes are one of my favourite ways to have potato. Essentially they’re like mini roast potatoes that get extra crispy, and for these ones I’ve tossed them in LOADS of parmesan and fresh parsley. What’s not to love?

You can do so many wonderful things with these little cubes, check out my Honey, Bacon and Feta Crispy Cubes  or make them your own – just make sure you send me pics of what you do with them!

First of all

Pick some large Maris pipers (or in the US a Yukon Gold works well) and cube them up into approximately 2cm cubes. They don’t have to all be perfect, so don’t waste any spud!

Get them into a large pot of cold, heavily salted water and bring to a boil. Cook for 5-7 minutes, until knife tender.

Let ’em dry

Drain your cubes of potato into a colander and pop them back over the hot saucepan with a clean tea towel over the top to steam dry. Let them dry for 5-10 minutes until they start to go white around the edges. Meanwhile, preheat your oven to 200ºc/400ºf and tip a good layer of vegetable oil into a baking tray.

Put your tray of oil into the oven for 10 minutes to get HOT.

Roast your cubes

Carefully tip your little cubes into the hot oil (don’t splash yourself bab!) and give them a little turn over with a spatula so that they get nice and coated in the fat. This is the same process you would do for larger roast potatoes!

Return to the oven for about 25 minutes and then give them another turn over with your spatula to help them brown evenly. Pop them back in the oven and cook for another 15 minutes or so, until golden brown all over and crunchy.

Add some flavours!

Now as I mentioned earlier, you can put whatever you fancy on your little cubes! For this version, strip the leaves from a few rosemary stems and finely chop. With the parsley you can chop it stalks and all because it’s a much softer herb. Use a microplane or the small side of a grater to finely grate an absolute MOUNTAIN of parmesan and keep some aside for an extra little sprinkling for garnish later.

Use a metal bowl for some spud ASMR

Get all of your cubes into a large metal bowl if you have one (obviously it really doesn’t matter what bowl you use – metal just sounds so crispy and delicious) and sprinkle in your chopped parsley, rosemary. and the finely grated parmesan. Give the bowl a really good toss and a shake, then season with flaky salt and black pepper.

Delicious, cheesy spuds

When the parmesan has started to melt over the potatoes, they’re ready to go! Tip them into a serving bowl and sprinkle over a final handful of finely grated parmesan.

These make a great side dish for steak or Herby butter roast chicken, but really they go with everything! Get stuck into some crispy little cubes.