Crispy Potato Cubes

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Kinda fun fact – did you know that my first ever viral video on Tiktok featured a variation of these crispy cubed Parmesan potatoes and ended up with over 1 million views??? I have always loved potatoes, but it was this recipe that encouraged me to keep posting the spud content you still see today and therefore the reason the (self titled) POTATO QUEEN now reigns. And there’s a reason these went viral. GENUINELY the crispiest potatoes you’ll ever eat. And so simple! Because that’s what we all want from cooking, something easy to make regardless of your skill level and minimal ingredients. Hopefully this recipe is just that. 

The recipe is pretty flexible so if you want to mix up the herbs or add a different cheese, go for it. Then tag me in all your creations so I can keep the crunchy potato love going. I personally also like to add a good heap of Parmesan cheese at the end but I’ve tried to be a little more reframed in my recipe quantities, so if you like me, you love all the cheese, whack a bit more in. 


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


  1. Preheat oven to 180°C/400°F/Gas Mark 6.
  2. Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife. Then drain and leave in the colander with a tea towel over them to steam dry for 10 mins.
  3. Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness.
  4. Cut the top off the garlic bulb and place it in some foil with a sprig of rosemary, a touch of oil and a sprinkle of salt. Then wrap tightly.
  5. Get the hot tray out of the oven and add the potatoes and foiled garlic to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
  6. Whilst that’s going on, chop the remaining rosemary leaves and grate the Parmesan.
  7. Then, remove your potatoes and garlic from the oven and get the garlic and rosemary out of the foil. Squeeze the garlic out and mix with the rosemary and Parmesan to form a paste.
  8. Get all of that paste on to the potatoes, season with salt and pepper and give them a good toss. And then they are ready to serve! Each bite should be super CROUNCHY.