Ultimate Guide to Cooking with Diced Potatoes
Diced potatoes are a staple in kitchens around the globe, renowned for their versatility and ability to absorb flavors. Whether part of a hearty breakfast skillet or a comforting dinner casserole, these cubed bits of potato goodness play a pivotal role in countless dishes. This guide explores the nuances of selecting, preparing, and cooking diced potatoes, offering insights into making the most out of this humble vegetable.
Ingredients
Oven-Roasted Diced Potatoes with Herbs:
- 2 lbs of diced potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
Diced Potato Breakfast Skillet:
- 1 lb diced potatoes
- 4 eggs
- 1 diced onion
- 1 diced bell pepper
- 1 cup shredded cheese
- Salt and pepper to taste
Creamy Diced Potato Soup:
- 2 lbs diced potatoes
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup cream
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
Oven-Roasted Diced Potatoes with Herbs
Preparation Steps:
- Preheat your oven to 425°F (220°C).
Prepare the potatoes:
- Wash and scrub the potatoes thoroughly.
- Dice the potatoes into 1-inch cubes for uniform cooking.
Season the potatoes:
- In a large bowl, toss the diced potatoes with olive oil, salt, pepper, and your choice of fresh herbs like rosemary and thyme.
Arrange on a baking sheet:
- Spread the seasoned potatoes in a single layer on a baking tray. Make sure they are not overcrowded to ensure even crisping.
Bake:
- Place in the oven and roast for about 25-30 minutes, turning halfway through, until golden brown and crispy.
Serve:
- Remove from the oven and, if desired, toss with additional fresh herbs before serving.
Diced Potato Breakfast Skillet
Prep the ingredients:
- Wash and dice the potatoes.
- Dice the onion and bell pepper.
Cook the potatoes:
- Heat oil in a large skillet over medium heat.
- Add the diced potatoes, onion, and bell pepper. Cook until the potatoes are golden and crispy, about 15 minutes.
Add the eggs:
- Make small wells in the potato mixture and crack an egg into each well.
- Season with salt and pepper.
Cover and cook:
- Reduce the heat to low, cover the skillet, and let the eggs cook to your desired doneness, about 5-7 minutes.
Add cheese:
- Sprinkle shredded cheese over the top and let it melt.
Serve:
- Serve the skillet hot, directly from the pan.
Creamy Diced Potato Soup
Prepare the potatoes:
- Peel (if desired) and dice the potatoes.
Cook the base:
- In a large pot, heat some oil over medium heat.
- Add the chopped onions and minced garlic, sautéing until translucent.
- Add the diced potatoes and cook for a few minutes.
Add broth:
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Blend the soup:
- Use an immersion blender to puree the soup directly in the pot, or transfer to a blender in batches.
Add cream and season:
- Stir in the cream and bring the soup back to a gentle simmer.
- Season with salt and pepper to taste.
Serve:
- Garnish with chopped chives and serve hot.
