The love many of us have for potatoes may be slightly adaptive — my in-laws told stories of being able to get through several winters because they had bags of beans and bags of potatoes stored up. Their story is not unique. For generations there have been families that knew potatoes would get them from one day to the next. Potatoes are still a food you can count on. They are available year round and not too expensive. They have good keeping power and potatoes are brilliantly versatile.
One of the ways we enjoy the dependable potato is in roasted cubes. This roasting option is a great way to use up a supply of potatoes that has been held long enough or to enjoy a bonanza of potatoes from a sale or from the garden harvest.
They taste a bit like potato chips so the kids will snack on them all day long if you allow. If you still have some left over, these roasted cubes make wonderful additions to salads, soups, and side dishes with other vegetables such as green beans with bacon.
These potato cubes roast for at least 45 minutes, so begin your preparation as soon as you get started on dinner. The potatoes will be roasting merrily while you assemble the rest of the meal.
Any type of potato will roast but russets work the best. With the russet cubes, the outside gets crispy and the inside gets soft. The russets also soak up the seasoning better than the waxy potatoes.
Serve the potatoes with dinner. Save some at room temperature for snacking later. If you happen to have any left at this point, refrigerate and re-warm in the next few days. Drop the cubes onto the baking sheet and return it to a hot oven for about 15 minutes (450 degrees).
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