Can I use only sweet potatoes or only white potatoes for this recipe?

Yes, you can use only sweet potatoes or only white/Yukon Gold potatoes. The recipe is flexible—just keep the total amount and cube size consistent for even roasting.

How do I get crispy roasted potatoes in the oven?

To get crispy oven-roasted potatoes, preheat your baking sheet, pat the cubes dry, and make sure they’re spread in a single layer without overcrowding. Use a high heat (425°F) and flip midway through roasting.

Can I use an air fryer instead of the oven?

Yes, you can make these in an air fryer. Cook at 400°F (200°C) for 15–20 minutes, shaking halfway through, until the edges are golden and crisp.

What oil is best for roasting potatoes—olive oil or avocado oil?

Both olive oil and avocado oil work well. Avocado oil handles high heat slightly better, but olive oil adds great flavor and also crisps beautifully at 425°F.

Why do my roasted potatoes come out soft instead of crispy?

Soft potatoes usually result from excess moisture or crowding. Be sure to pat the cubes dry, use a preheated pan, and give them enough space to roast evenly.

Can I add fresh herbs instead of dried?

Yes, you can add fresh herbs like rosemary or thyme. For best results, sprinkle them on during the last 5–10 minutes of roasting to prevent burning.

Can I prepare these potatoes ahead of time?

Yes. You can peel and cube the potatoes a few hours in advance—just store them in cold water to prevent browning. Drain and pat dry before seasoning and roasting.

What’s the best way to store and reheat leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 400°F oven or air fryer until hot and crispy. Avoid microwaving to preserve texture.

Crispy Oven-Roasted Sweet & White Potato Cubes

Name: Crispy Oven-Roasted Sweet & White Potato Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 medium sweet potatoes, peeled and cubed (¾-inch); 3–4 medium white or Yukon Gold potatoes, peeled or scrubbed, cubed (¾-inch); 3 tablespoons olive oil or avocado oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; Optional: ½ teaspoon dried rosemary or thyme

AI Kitchen
Jun 7
3 min read

These golden, crispy roasted sweet and white potato cubes are the ultimate quick and healthy side dish. Perfectly seasoned and oven-baked in under 40 minutes, they’re ideal for busy weeknights, meal prep, or holiday spreads. Naturally gluten-free, kid-friendly, and endlessly customizable.

A bowl of roasted root vegetables with potatoes and carrots, seasoned with spices, on a textured gray surface. Earthy and warm tones.

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Recipe

Servings: 6

Calories per serving: ~210

Total time: 35–40 minutes

Crispy Oven-Roasted Sweet & White Potato Cubes

Ingredients:

5 medium sweet potatoes, peeled and cubed (¾-inch)
3–4 medium white or Yukon Gold potatoes, peeled or scrubbed, cubed (¾-inch)
3 tablespoons olive oil or avocado oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
Optional: ½ teaspoon dried rosemary or thyme

Instructions:

Preheat Oven
1. Set your oven to 425°F (220°C). Place a large baking sheet inside to preheat—this promotes crispier edges.
Prepare Potatoes
1. Peel and cube both sweet and white potatoes into uniform ¾-inch pieces. Pat dry with a clean towel to remove excess moisture.
Season
1. In a large bowl, toss the potato cubes with olive oil, garlic powder, smoked paprika, salt, pepper, and optional herbs until evenly coated.
Roast
1. Carefully remove the preheated baking sheet from the oven. Spread the seasoned potatoes in a single layer, ensuring they are not overcrowded. Roast for 25 minutes. Flip the potatoes and roast for an additional 10–15 minutes, or until golden and crispy on the edges.
Serve
1. Remove from oven and let cool slightly before serving. Enjoy as a side dish or incorporate into your favorite meals.

Nutrition (per serving):

Calories: ~210
Carbohydrates: 35g
Protein: 3g
Fat: 7g
Fiber: 5g
Vitamin A: ~200% DV
Potassium: ~600mg

Storage & Reheating:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Store for up to 3 months.
Reheating: Reheat in a 400°F (200°C) oven or air fryer until warmed through and crispy. Avoid microwaving to maintain texture.

Prompt

Here's how I prompted to create the Crispy Oven-Roasted Sweet & White Potato Cubes recipe:

I wanted something quick and simple because I had no dinner ideas. So I asked ChatGPT:

Quick sweet potato and beef patties? I have 1 lb beef and 3 sweet potatoes

It provided the following recipe:

Here’s a quick and flavorful recipe using your 1 lb ground beef and 3 sweet potatoes. These patties are mildly spiced, tender, and slightly sweet—perfect for picky eaters too.

Sweet Potato and Beef Patties (makes about 10–12)

Ingredients:

1 lb (450g) ground beef
3 medium sweet potatoes (about 1.5–2 lbs total)
1 small onion, finely grated or minced
1 egg
½ cup breadcrumbs (or more as needed)
1 tsp garlic powder
1 tsp paprika (smoked or sweet)
1 tsp salt
½ tsp black pepper
Optional: ½ tsp ground cumin or cinnamon for added warmth
Oil or beef tallow for pan-frying

Instructions:

Cook the sweet potatoes
- Peel and chop the sweet potatoes into chunks.
- Boil or steam until fork-tender (about 10–12 minutes), then drain well and mash.
- Let cool for 5–10 minutes (so it doesn’t cook the beef when mixed).
Make the patty mixture
- In a large bowl, mix together the mashed sweet potatoes, ground beef, onion, egg, breadcrumbs, and all spices.
- Mix just until combined—don’t overwork it. Add more breadcrumbs if too soft to shape.
Shape the patties
- Form into 10–12 small patties. Flatten slightly for even cooking.
Cook
- Heat a thin layer of oil or tallow in a nonstick or cast-iron pan over medium heat.
- Fry patties 3–4 minutes per side or until nicely browned and cooked through. Don’t overcrowd the pan; work in batches if needed.

Serving Ideas:

With garlic yogurt sauce or sour cream
Inside a pita or bun with cucumbers and lettuce
As a protein-packed lunchbox item with rice and veggies

Storage:

Fridge: Up to 4 days
Freezer: Freeze cooked patties for up to 3 months. Reheat in a pan or oven.

Want a dipping sauce or oven-baked version instead of pan-fried?

I then decided to try something slightly different:

NVM. Please oven baked sweet potato cubes with potatoes. I have 5 medium sweet potatoes and as many potatoes as I need - needs to be ready in less than 40 minutes

Scroll to the top or click below for the final recipe.

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