Seasoned Diced Potatoes Recipe

Wash, peel, and dice

Wash potatoes thoroughly. Peel if desired (peels can be left on for texture). Cut potatoes into even 1/2-inch (about 1.2 cm) dice so pieces cook uniformly. You should get roughly 6–8 cups diced potatoes from 1.25 kg.

Parboil

Place diced potatoes in a pot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a gentle boil, then reduce to a simmer and cook 5–7 minutes until the edges are just tender but centers still firm (test with a paring knife; it should meet slight resistance). Drain well in a colander and let steam dry for 3–5 minutes to remove surface moisture.

Mix seasonings

In a small bowl combine garlic powder, onion powder, paprika, smoked paprika, dried thyme, crushed rosemary, ground black pepper, and 1 teaspoon salt. Whisk together so spices are evenly distributed.

Coat potatoes

Toss the drained, slightly dried potato dice with 1 tablespoon wheat flour (this promotes a crisper exterior and is the component that contains wheat/gluten). Add 2 tablespoons olive oil and the prepared seasoning mix. Gently toss until the potatoes are evenly coated. If using butter, melt it and mix with the remaining 1 tablespoon olive oil, then drizzle over potatoes and toss to combine.

Pan-sear method

Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until hot. Add the seasoned potatoes in a single layer, leaving a little space between pieces; work in batches if necessary. Let potatoes cook undisturbed for 3–4 minutes to develop a brown crust. Using a spatula, turn pieces to brown another side; continue cooking and turning occasionally for 8–10 minutes total until potatoes are golden-brown and tender throughout. If pan gets dry, add remaining tablespoon of olive oil or the butter/oil mixture.

Oven-roast alternative

Preheat oven to 220°C (425°F). Spread seasoned potatoes on a rimmed baking sheet in a single layer. Roast 20–30 minutes, flipping once halfway through, until crisp and golden with tender centers.

Season & serve

Taste and adjust seasoning, adding additional salt and pepper if needed. Transfer potatoes to a serving bowl or platter. Sprinkle chopped fresh parsley and lemon zest over the top for brightness. Serve immediately while hot and crisp.