Ingredients
Units
Scale
- 1 1/2 lbs Russet or Yukon gold potatoes (about 2 large)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Wash, peel (optional), and dice. Cut into ½-inch cubes. Smaller pieces give you that classic home-fry crisp and larger pieces feel more like a side.
- (Optional but recommended) Soak. Cover the diced potatoes with cold water and let them sit 30 minutes — or overnight in the fridge if you’re prepping ahead. This pulls out surface starch and is the difference between crispy and kind of crispy. Drain and pat very dry afterward.
- Toss with oil, then seasonings. Oil first so the spices stick to the potatoes instead of clumping in the bowl.
- Cook at 400°F for 15 to 20 minutes, shaking the basket every 5 minutes. Diced potatoes pile up and the bottom layer can stay pale if you skip the extra shakes.
- Test for doneness. A fork should slide into a cube with no resistance. If they’re tender but not as crispy as you like, give them another 2 or 3 minutes.
Nutrition
- Serving Size:
- Calories: 334
- Sugar: 3 g
- Sodium: 642.7 mg
- Fat: 7.5 g
- Carbohydrates: 62.1 g
- Protein: 7.5 g
- Cholesterol: 0 mg