These Potato Cubes are super crispy on the outside, fluffy on the inside, and easier to make than your average tater tots!
What are Potato Cubes?
Potato Cubes are the viral crispy potato snack made with shredded potatoes that are then formed into cubes, coated in cornstarch, and deep-fried until golden brown.
I like to think of Potato Cubes as tater tots’ rebellious, cuboid cousin. Only requiring 2 ingredients, these delicious cubes are a fool-proof way to make the classic breakfast side dish – tater tots.
Eat them plain or dipped in ketchup to give your tastebuds an added zing – where are my ketchup lovers at? If ketchup isn’t your forté, pair these with a dipping sauce of your choosing. I recommend dipping them in fry sauce or a spicy aioli.
Please watch my Potato Cubes video as I walk you through how to make them, and hopefully entertain you with my witty sense of humour.
Now let’s get Potato Cube-ing!
What are tater tots?
Tater tots were invented in 1953 by F. Nephi Grigg of Ore-Ida, a frozen food company. They are small cylindrically-shaped, deep-fried, grated potatoes, often served during breakfast served as a side dish to a plate of eggs and bacon. They’re basically mini, bite-sized hash browns.
How did “tater tot” get their name?
Though the term “tater tot” is used generically as a reference to bite-sized hash browns, the name is trademarked by the frozen food company that invented the tater tot, Ore-Ida.
“Tater” is slang for potato, while “tot” is slang for a young child – analogous for the small size of the fried potato snack. When you put both terms together, it forms a catchy name that rolls off the tongue.
What kind of potatoes should I use for tater tots?
Traditionally, tater tots are made with russet potatoes.
It’s best to use russet because they’re high in starch and have a low moisture content. With low moisture content comes well-defined potato shreds, instead of a pile of mush. You could use yellow potatoes, but the texture will be much softer and more moist compared to russet.
What is the difference between Potato Cubes and tater tots?
Since Potato Cubes are cube-shaped, instead of cylindrical like the tater tot, they taste even better!
You may think that’s a silly statement but let me enlighten you. These cubes have 12 edges compared to the 2 edges on a tater tot. Therefore, the additional 10 edges will result in plenty of crispy corners for your mouth to munch on. It’s comparable to how chips with ruffles are crunchier than smooth-edged chips.
What do Potato Cubes taste like?
When you first take a bite you get hit with that delicate crisp from the outer potato layer with interior filled with the fluffy potato. Then you chew a little, and you can taste a subtle earthy, potato flavour with a hint of saltiness.
Ketchup works well with these; its slight acidic nature cuts the greasiness of these deep-fried morsels. However, I’m partial to this bright red, tangy dipping sauce as it is the best pairing for any and all fried potato dishes.
Ingredients for Potato Cubes
More specifically, russet potatoes. It is low in moisture, yet has a high starch content, giving us a crispy exterior and fluffy interior.
You can use cornstarch or potato starch. This is what will ensure that your shredded potato will be extra crispy on the outside yet soft and fluffy on the inside. It also gives a longer lasting crunch if it’s sitting on the table (which I doubt will be the case).
How to make Potato Cubes
Peel and grate potatoes, squeezing out potato juice
Peel and grate the potatoes with the largest-holed grated you have.
To prevent the potatoes from turning pink from oxidization, I recommend that you routinely transfer your freshly grated potatoes into cold water.
Transfer your potato shreds from the water and onto a clean towel, wrapping it up, and wring them dry. You’ll be left with potato juice, which is the perfect addition to a cocktail…for your worst enemy.
Stir fry potatoes
To a pan, drizzle in 3 tbsp of oil on medium-high heat, and toss in the potato shreds, add salt, and stir fry them for around 10 mins until they’re tender and translucent.
During this time, the starches and moisture from the potato will come out, and will help aid in making these potato cubes stick together.
Mould potatoes into rectangle and freeze
Transfer cooled potatoes to a 6.5 by 4.5 inch container lined with plastic wrap. Pressing the potatoes down firmly with a spatula so there are no gaps.
Make sure that the potatoes are levelled, before covering the potatoes with the remaining plastic wrap, and placing into the freezer for 3 hours.
Cut potatoes into cubes and coat in starch
Remove the potato out by lifting the Saran Wrap, and with a sharp knife, cut it into 24 pieces.
Coat the potato cubes in corn or potato starch, brushing off the excess starch with a brush or your fingers.
Deep fry and serve with dipping sauce
To a pot, heat vegetable oil on medium heat until it reaches 355°F (180°C). Drop your potato cubes in to enjoy a nice jacuzzi for around 5 minutes or until crispy golden brown.
Transfer to a wire rack to cool, serve with a side of cold ketchup or your favourite dipping sauce.
There we have it, Potato Cubes, and before the Potato Cubes get soggy, let’s dig in!
- 1 6.5 by 4.5 inch container
- plastic wrap
- 4 medium russet potatoes 800g
- 3 tbsp vegetable oil
- ½ tsp salt
- ⅓ cup cornstarch
- Peel and grate potatoes, transferring to water, then transfer to a towel and wring the potatoes dry.
- To a pan, drizzle in oil on medium-high heat, and toss in the potato shreds, add salt, and stir fry them for around 10 mins until they’re tender.
- Transfer cooled potatoes into a 6.5 by 4.5 inch container lined with plastic wrap, pressing the potatoes down firmly into the container. Freeze for 3 hours.
- Remove potatoes from container and divide it into 24 pieces.
- Coat each potato cube in cornstarch, brushing off the excess.
- To a pot, heat vegetable oil on medium heat until it reaches 355°F (180°c). Drop the cubes in for 5 minutes or until crispy golden brown.
- Transfer to wire rack to cool and serve with a dipping sauce of your choice.