Crispy & Soft Potato Cubes

Ah, the classic potato wedge. Often oven baked and sometimes fried, it’s a snack and side dish that everyone has enjoyed at one point or another in their lifetime. Whether you like them crunchy, soft, skinless or skin-laden, you can’t go wrong with the humble potato wedge, it goes fantastically with almost every meal!

Being a lover of all kinds of chips and fries, I’ve since adapted the most well-known wedge recipe into something that I’m positive will satisfy your hunger cravings! Forget the classic salt and oil recipe and step over to the dark side as I walk you through the steps you’ll need to take in order to receive potato perfection in just 25 minutes!

Crispy & Soft Potato Cubes

Crispy & Soft Potato Cubes

Cheyenne Rumsley
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish


  • Oil of your choice
  •  Soy sauce
  • Salt
  • Pepper
  • Garlic
  • Dry herbs


  • (preheat the oven to 140°C (275 FF/Gas Mark 1). Peel your desired amount of potatoes and cut them into small cubes.
  • Steam or boil your potatoes until they're nice and soft.
  • Make your wet mix by mixing together your desired amount of oil, salt, pepper, garlic, soy sauce and herbs in a bowl that will be big enough to fit your cubed potatoes nicely inside.
  • When your potatoes are steamed/boiled, add them to the bowl with your wet ingredients and combine until well coated, carefully so as not to mush the now-soft cubes.
  • Bake in the oven for about 20 minutes or until your cubes are a nice golden brown.
  • (optional) While the potatoes are baking, make another wet mix but this time with less oil. Use this to coat the potatoes once more once the 20 minutes are up and then put them back into the oven for a further 5 minutes to brown for a little bit longer.


* if you want these cubes to pack even more of a punch, consider making an avocado dip to go along with this snack!

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