Cubed and Roasted Russet Potato

Cubed and Roasted Russet Potato

Cubed and Roasted Russet Potato 1920 2560 Daryl Duarte

Cubed and Roasted Russet Potato

 This staple is a basic which all home cooks should be comfortable making - at a moments notice - to go with many main dishes. Potatoes are nutrient rich, inexpensive and most people enjoy them. This is a triple threat!


  • 1 large russet potato
  • 2 tablespoons extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper


  • Preheat the oven to 400 degrees.
  • Peel and cube the potato – ¾ inch cubes are a nice size
  • Put the potato into a mixing bowl.
  • Add the olive oil, salt and pepper and toss to coat.
  • Distribute the potato cubes broadly over large baking tray.  You want plenty of room – so they roast properly.  (Overcrowding any vegetable when roasting results in too much liquid nearby and then you get steaming action – rather than roasting action.)
  • Check these after 25 minutes and use a sharp spatula to loosen and toss.  Return to the oven for another 5 to 10 minutes.


These can be cooked for the first 25 minutes – and then rest until you are ready to cook the main dish – such as salmon – and then return them to the oven for the final 10 minutes – just before serving.  
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