The Secret to Making Really Good Potato Cubes

This produced potato wedges that we perfectly cooked on the inside while also being perfectly browned on the outside. And it took so much less time than the raw potatoes + skillet method.

Parcook your potatoes, friends! It’s life-changing. This is really more of a method than a recipe, but here’s how I go about making my potato cubes.

Instructions

First, peel and cube your potatoes. I use either red potatoes or Yukon Golds. Russets may work too, but they’ll be a little more prone to falling apart when you parcook them.

Step: 1

Drizzle the potatoes with a little oil (maybe a tablespoon per pound) and toss.

Step: 2

Step: 3

Cover the bowl and microwave the potatoes until they’re softened, stirring about halfway through.

Step: 4

Now it’s time to brown them! You’ll need some kind of fat to heat up in your skillet. The type is up to you, but I always use leftover bacon fat.

Swipe up for the full recipe

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