Dicing potatoes is cutting the potatoes into small pieces that range anywhere from ¼-inch to ½-inch in size. The end result is a pile of nearly identical, dice-shaped pieces, perfect for using in a variety of recipes, like our Air Fryer Breakfast Potatoes! Follow our step-by-step guide to dicing potatoes below, video included, for an easy method you can rely on.
Jump to:
- What You'll Need
- Watch the Video
- Step 1: Assemble Your Workspace
- Step 2: Wash the Potatoes
- Step 3: Peeling the Potatoes (Optional)
- Step 4: Cut the Potato in Half
- Step 5: Place the Potato Halves Flat-Side Down
- Step 6: Make Vertical Slices
- Step 7: Cut Crosswise
- Step 8: Repeat
- Step 9: Check for Uniformity
- Step 10: Rinse to Remove Starch (Optional)
- What if I need larger diced potatoes?
- How to Dice Potatoes (Step-by-Step with Video)
- Feedback
What You'll Need
- Potatoes: Choose firm, smooth potatoes without any green spots or sprouts. Different potato varieties can be used based on personal preference and recipe requirements. Whether you're using red potatoes, golden potatoes, or white potatoes, this method works like a charm.
See our guide on How to Cut Sweet Potatoes into Cubes if you're using sweet potatoes.
- Chef's Knife: A chef's knife has a wide and sturdy blade that can easily slice through potatoes. You should only ever use a sharp knife for dicing vegetables, as using a dull knife is a hazard.
- Cutting Board: The best type of cutting board for dicing potatoes is one made of wood or plastic. Both wood and plastic boards provide a stable surface for cutting. Make sure your cutting board is stable and not warped.
- Vegetable Brush (Optional): Useful for scrubbing the potatoes clean before peeling or dicing. It helps remove dirt and debris from the potato skins, promoting food safety. You can also use a paper towel.
- Container or Bowl (Optional): If you're rinsing diced potatoes, you'll need a container or bowl to hold them while rinsing. It's also useful for storing diced potatoes in water to prevent browning if you're not using them immediately.
- Vegetable Peeler (Optional): If you choose to peel the potatoes, a vegetable peeler is handy for removing the skin efficiently. It helps in achieving a smooth, clean surface on the potatoes. We tend to prefer a Y-peeler.
Watch the Video
Step 1: Assemble Your Workspace
Select potatoes that are firm, smooth, and free of any green spots or sprouts. Russet potatoes are commonly used for dicing due to their starchy texture, but other varieties like Yukon Gold potatoes or red waxy potatoes work well too. Use your favorite!
When you're ready to dice the potatoes, place a sturdy chopping board on a stable surface and get out a sharp chef's knife. Ensure that it doesn't slip while you're cutting.
Step 2: Wash the Potatoes
Rinse the potatoes under cold water to remove any dirt or debris. You can use a vegetable brush or a paper towel to scrub them gently if needed to dislodge any stubborn debris. Remember, potatoes grow in the dirt, so it's important to wash them - especially if you don't plan on peeling them!
Step 3: Peeling the Potatoes (Optional)
Depending on the recipe, you may choose to peel the potatoes or leave the skins on. If peeling, use a vegetable peeler and remove the skin in long, downward strokes. We prefer Y-shaped vegetable peelers.
Step 4: Cut the Potato in Half
Use a sharp knife to cut the potato in half lengthwise, creating two equal halves. Be careful when cutting and ensure your workspace is stable.
Once halved, turn one half on its side and cut through the center lengthwise. Stack these two pieces of potato back together again for dicing.
Step 5: Place the Potato Halves Flat-Side Down
Lay each stacked potato half flat side down on the cutting board. This will provide stability while you dice them.
Step 6: Make Vertical Slices
Hold the potato firmly with your non-dominant hand, keeping your fingertips tucked away from the blade.
Use a sharp knife to make vertical slices across the width of the potato, creating planks of the desired thickness. The thickness of the slices will determine the size of your diced potatoes. Aim for uniform bite-sized pieces to prevent uneven cooking.
For a chunkier dice, cut to about ¾-inch size. For a smaller dice, stick to ¼-inch to ½-inch.
Step 7: Cut Crosswise
Hold the slices firmly with your non-dominant hand and make horizontal cuts across the width of the slices, creating ¼-inch to ½-inch cubes. Continue slicing until you reach the end of the potato half.
Step 8: Repeat
Repeat steps 5-8 for the remaining potato half.
Step 9: Check for Uniformity
Once all the potatoes are diced, inspect them to make sure you have equal-sized cubes. This will help them cook evenly.
Step 10: Rinse to Remove Starch (Optional)
You can rinse the diced potatoes under cold water to remove excess starch if desired. This step is particularly useful if you're planning to use the diced potatoes for recipes like hash browns, breakfast potatoes, or fried potatoes. This will get you the golden brown, crispy perfection you're looking for! Even better with a nice fried egg on the side.
What if I need larger diced potatoes?
For a large dice of the potatoes like we use in our recipes for Red Potatoes and Potatoes and Onions, you’ll want to cut larger chunks that are about ¾- inch in size. See our helpful in-post video for a visual guide! A larger dice is great for dishes like chunky potato salads, too.
Leave a comment and review for us below if you enjoyed this guide, if you need more help, or if you have questions about any of our air fryer recipes!
How to Dice Potatoes (Step-by-Step with Video)
Equipment
- Cutting board
- Chef's knife
- Bowl (optional)
Ingredients
- 1 potato any variety; for sweet potatoes, see our cubed sweet potatoes guide.
Instructions
Step 1: Assemble Your Workspace
- Select potatoes that are firm, smooth, and free of any green spots or sprouts. Russet potatoes are commonly used for dicing due to their starchy texture, but other varieties like Yukon Gold or red potatoes work well too. Use your favorite!
- When you're ready to dice the potatoes, place a cutting board on a stable surface and get out a sharp chef's knife. Ensure that it doesn't slip while you're cutting.
Step 2: Wash the Potatoes
- Rinse the potatoes under cold water to remove any dirt or debris. You can use a vegetable brush or a paper towel to scrub them gently if needed to dislodge any stubborn debris. Remember, potatoes grow in the dirt, so it's important to wash them - especially if you don't plan on peeling them!
Step 3: Peeling the Potatoes (Optional)
- Depending on the recipe, you may choose to peel the potatoes or leave the skins on. If peeling, use a vegetable peeler and remove the skin in long, downward strokes. We prefer Y-shaped vegetable peelers.
Step 4: Cut the Potato in Half
- Use a sharp knife to cut the potato in half lengthwise, creating two equal halves. Be careful when cutting and ensure your workspace is stable.
- Once halved, turn one half on its side and cut through the center lengthwise. Stack these two pieces of potato back together again for dicing.
Step 5: Place the Potato Halves Flat-Side Down
- Lay each stacked potato half flat-side down on the cutting board. This will provide stability while you dice them.
Step 6: Make Vertical Slices
- Hold the potato firmly with your non-dominant hand, keeping your fingertips tucked away from the blade.
- Use a sharp knife to make vertical slices across the width of the potato, creating planks of the desired thickness. The thickness of the slices will determine the size of your diced potatoes. Aim for uniform thickness to ensure even cooking.
Step 7: Cut Crosswise
- Hold the slices firmly with your non-dominant hand and make horizontal cuts across the width of the slices, creating ¼-inch to ½-inch cubes. Continue slicing until you reach the end of the potato half.
Step 8: Repeat
- Repeat steps 5-8 for the remaining potato half.
Step 9: Check for Uniformity
- Once all the potatoes are diced, inspect them to ensure they are relatively uniform in size. This will help them cook evenly.
Step 10: Rinse to Remove Starch (Optional)
- You can rinse the diced potatoes under cold water to remove excess starch if desired. This step is particularly useful if you're planning to use the diced potatoes for recipes like hash browns, breakfast potatoes, or fried potatoes. They'll turn out extra crispy!
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