Equipment
Ingredients
Vegetables
- 700 g russet potatoes, skin-on, cut into uniform 1.5cm cubes
- 150 g yellow onion, diced into 1cm pieces
- 3 garlic, minced
Seasonings & Oil
- 45 ml olive oil
- 4 g paprika, sweet or smoked
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 220C (425F). Place a bare, ungreased baking sheet in the oven while it preheats. This helps sear the potatoes upon contact and prevents them from sticking later.
Scrub the potatoes under cold water and pat them completely dry with a kitchen towel. Leave the skin on for rustic texture, and cut them into even 1.5cm cubes so they cook at the same rate.
In a large mixing bowl, combine the cubed potatoes, diced onions, and minced garlic. Drizzle the olive oil over the top, then sprinkle evenly with the paprika, kosher salt, and black pepper. Toss vigorously to ensure every potato cube is thoroughly coated in oil and spices.
Carefully remove the hot baking sheet from the oven using oven mitts. Immediately spread the potato mixture onto the hot pan in a single, even layer. Ensure the potatoes are not piled on top of each other, leaving small gaps for steam to escape.
Bake in the preheated 220C (425F) oven for 35 minutes. After 20 minutes, use a firm spatula to flip the potatoes to ensure even browning. Roast until the exterior is deeply golden and crispy, and a fork easily pierces the center.
Chef's Notes
- Russet potatoes yield the fluffiest interiors due to their high starch content, while Yukon Golds offer a creamier bite. Both work excellently for this recipe depending on your textural preference.
- If you have an extra 15 minutes, soaking the raw cubed potatoes in cold water removes surface starch. Drain and dry them meticulously before tossing with oil for maximum crispiness.
- Resist the urge to flip the potatoes too early. Let them develop a solid crust on the bottom side for at least 20 minutes; this allows them to release cleanly from the pan without tearing.
- Preheating the pan is a classic restaurant trick. It provides a burst of direct heat to the potatoes immediately, jumpstarting the Maillard reaction.
Storage
Refrigerator: 4 days — Store in an airtight container. They will lose their crispness when stored.
Freezer: 1 month — Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat in a 200C/400F oven or air fryer for 5-8 minutes to restore exterior crispness. Avoid microwaving if you want to keep them crispy.
