Seasoned Diced Potatoes in the oven are easy to make, great for meal prep, and packed with flavor and just the right amount of spice. Pair them with eggs for breakfast or enjoy them as a side with your favorite dinner recipes.
One of my favorite ways to enjoy these roasted potatoes is with scrambled eggs, melted cheese, and a drizzle of hot sauce. They're hearty, flavorful, and can be prepped ahead of time to simplify your mornings.
These oven-baked seasoned potatoes are perfect for meal prep (they should last 6-8 meals) and will take your breakfast to the next level.
If you need an easy dinner-time potato recipe, try my Sliced Potatoes in Air Fryer or Cheesy Roasted Broccoli & Potatoes recipes.
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Ingredients & Substitutions
- Yukon Gold Potatoes - These are my go-to potatoes for roasting in the oven because of their creamy texture and the fact that you don't have to peel them. If you don't have Yukon Golds, red potatoes, or russet potatoes are great alternatives.
- Olive Oil - Olive oil helps the cubed potatoes get crispy and prevents the species from burning. You can also use avocado oil.
- Smoked Paprika - Adds a smoky depth of flavor. Regular paprika works too if you prefer a milder taste.
- Chili Powder - Brings a little spice and a lot of flavor.
- Garlic Powder - Can be swapped for onion powder.
- Onion Powder - Feel free to swap this with garlic powder if that's more your style.
- Salt - Start with ½ teaspoon and season more once they are done if you feel they need it.
- Pepper - Start with ¼ teaspoon and season more once they are done if you feel they need it.
Full ingredient list with quantities in the recipe card below
How to Make Seasoned Diced Potatoes
Step 1 | Dice Potatoes
Scrub the potatoes clean (no need to peel them if you're using Yukon Gold). Dice into 1 to 1.5-inch cubes.
Step 2 | Season
Spread the potatoes on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with all the seasonings. Toss until evenly coated.
Step 3 | Bake
Bake for 30-35 minutes or until golden brown, tossing halfway through to ensure even cooking and prevent the spices from burning.
Tips
Dice them uniformly - Cutting your potatoes into similar-sized pieces helps them cook evenly, so no pieces are overcooked while others are underdone.
Don't overcrowd the pan - An overcrowded pan will trap steam instead of letting the potatoes crisp up. Leave a little space between them so they get crispy.
Toss halfway through - Toss the diced potatoes with a spatula halfway through cooking to make sure one side doesn't get burnt.
Reheating tips - Leftover potatoes are best reheated in the oven to get that crispiness back. 5-8 minutes at 350°F should do it.
(Optional) Soak and pat dry - Soaking freshly cut potatoes for 20-30 minutes in cold water removes excess starch. Dry them thoroughly before cooking for extra crispyness.
How to Cut Potatoes for Roasting
- Cut the potato into 1-inch slices.
- Take each slice and cut it into 4-6 pieces, depending on the size of the potato. This should give you evenly sized cubes, about 1 to 1.5 inches wide.
If you have smaller potatoes, like baby golds, you can cut them into quarters instead of cubes for a similar result.
Make It Ahead of Time!
Store: Cooked potatoes can be stored in an airtight container in the fridge for up to 4 days.
Reheat: Pop them back in the oven at 375°F for 10 minutes to crisp them up again. For a quicker option, reheat them in the microwave, though they won't regain their crispy texture with this method.
Common Questions
Not necessarily! The skin adds flavor and texture. If you prefer smoother potatoes, you can peel them.
This could be due to overcrowding the baking sheet, not using enough oil, or not roasting at a high enough temperature.
Toss them halfway through cooking and ensure there's enough oil to protect them from direct contact with the hot sheet pan. You may also want to lower your oven temperature a little bit.
They may not have enough oil on them or the pan isn't hot enough. Make sure the potatoes are well-coated in oil and spread out in a single layer. Also, don't flip them too early, give them time to form a crust before tossing.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Baked Seasoned Diced Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat your oven to 400F.
- Scrub the potatoes clean (no need to peel them if you're using Yukon Gold). Dice into 1 to 1.5-inch cubes. I like to cut them into 1-inch slices, then further into 4-6 pieces, depending on the size of the potato.
- Spread the potatoes on a baking sheet. Drizzle with olive oil and sprinkle with all the seasonings. Toss until evenly coated.
- Bake for 25-35 minutes*, tossing halfway through to ensure even cooking and prevent the spices from burning.
- Potatoes should be golden, tender, and a little crispy. Add more salt if desired before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
More Potato Recipes
- Oven Baked Potato Wedges- This takes very little effort to make and gives you perfectly seasoned, creamy potato wedges you'll want for every dinner.
- Cheesy Bacon Mashed Potatoes - They are rich and creamy, loaded with cheese, bacon, and sour cream.
- Parmesan Smashed Potatoes- These potatoes deliver a punch of flavor with just a handful of simple ingredients.
Did you make this recipe? Let me know!