How to Cube Potatoes
To cube potatoes, start by cutting the potato in half lengthwise. Then, lay the halves flat side down on the cutting board and cut them in half again. Next, chop the potato pieces in half again so they look like French fries. Once you've cut all of the potato pieces, dice up the potatoes. Finally, use your potatoes to make mashed, roasted, or sautéed potatoes.
Wash the potatoes. Potatoes grow underground, so they're often dirty even if you purchase them from the grocery store. Use a vegetable brush to clean the outside of the potatoes and then rinse them under cold water to thoroughly wash them. To keep the potatoes from getting soggy, it's a good idea to rinse them in a colander under running water from the sink. Peel the potatoes if desired. Depending on what dish you are using the cubed potatoes in, you may prefer to remove the skin from them before cutting. Use a vegetable peeler to carefully take off of the outer layer of skin from the potatoes and discard. If you don't plan to cut the potatoes right after peeling them, place them in a bowl or pot of cold water to keep them from browning. When you're peeling the potatoes, remove any sprouts or green spots in the flesh with the end of your vegetable peeler. Cut the potato in half lengthwise. To begin cubing the potatoes, use a sharp knife to cut the potato in half vertically. Turn the potatoes over on your cutting board so the flat side is facing down. A chef's knife works well for cutting potatoes. Slice both halves lengthwise. Once the potatoes have been cut in half, use your knife to chop each half into sections lengthwise. You can make the cuts as thick or as thin as you'd like, depending on how large you'd like your cubes to be. After you've cut the halves into sections lengthwise, flatten each section on your cutting board to make them easier to slice in the next step. Chop the pieces lengthwise again. When all of the potato pieces are laying flat on your cutting board, slice each into lengthwise pieces with your knife again. The finished pieces will resemble French fries. Create piles with the potato pieces and rotate them. After you've cut all of the potato pieces, create several equal-sized stacks with them. Turn each stack 90 degrees so they're facing you horizontally. If you prefer, you can cut each potato piece individually. However, you should keep in mind that it will take longer to dice them one at a time. Dice the potatoes into cubes. When your potato pieces are stacked in front of your, use your knife to cut through them horizontally to create cubes. You can make the cubes as large or as small as you'd like, but keep the size uniform so they'll cook evenly no matter how you prepare them. Cubing your potatoes works well if you want to make mashed, sauteed, or roasted potatoes. You may also want to cube the potatoes if you're making home fries. Bring a pot of water to a boil. Fill a large pot approximately half full with water. Sprinkle in some salt to taste, and heat the water over medium-high heat until it comes to a full boil, which should take about 5 to 10 minutes. Salting the water is an optional step. You can skip if you're trying to limit the sodium in the dish. Cook the potatoes for several minutes. Once the water has a come to a boil, add 2 pounds (1 kg) of waxy potatoes that have been cubed to the pot. Let the potatoes cook in the boiling water for 4 to 5 minutes, or until they are slightly softened. Some waxy potatoes to consider for the dish include Yukon gold, new, or red. Be careful not to cook the potatoes too long. You don't want them to become so tender that they fall apart when you saute them. Drain and cool the potatoes. When the potatoes are finished boiling, pour them into a colander. Shake the colander well to ensure that all of the excess moisture is removed. Next, let the potatoes sit in the colander for about 5 minutes to allow them to dry further and cool off. Heat the oil. While the potatoes are cooling, add 4 to 6 tablespoons (60 to 90 ml) of olive oil to a large nonstick skillet. Allow the oil to heat on medium until it begins to shimmer, which should take 5 to 7 minutes. If you prefer, you can substitute butter for the olive oil. Add the potatoes and saute them for a minute. Once the oil is hot enough, add the cubed potatoes to the skillet in a single layer. Let the potatoes cook over medium heat for about 1 minute, stirring them around so they cook evenly on all sides. If your skillet isn't very large, you may want to saute the potatoes in two or more batches. You don't want them packed into the pan. Mix the garlic into the pan and cook the mixture until the potatoes are golden. After the potatoes have sauteed for a minute, add 4 peeled and minced garlic cloves to the skillet. Stir the mixture well so the garlic is fully incorporated, and continue cooking the potatoes until they are golden brown on all sides, which should take approximately 4 to 6 minutes. You can adjust the amount of garlic to suit your tastes. If you are a fan of garlic, mix in a little more. If you prefer a mild garlic flavor, add a little less. Season with salt and pepper. When the potatoes are golden brown, add some kosher salt and freshly ground black pepper to the skillet to taste. Be sure to stir the potatoes well to ensure that they're evenly seasoned. Lower the heat and cook for several more minutes. After you've seasoned the potatoes, reduce the heat to medium low. Let the potatoes cook for another 5 minutes, or until they are tender. You can tell the potatoes are done when you can easily pierce them with a fork. Transfer the potatoes to a serving platter and sprinkle with the parsley. When the potatoes are finished cooking, take the skillet off the stove. Carefully spoon the potatoes onto a serving platter, and dust the top with 3 tablespoons (11 g) of chopped fresh flat-leaf parsley. Serve the potatoes as a side with your favorite protein main course. If you want to make the sauteed potatoes ahead of time, place them on a cookie sheet and keep them warm in an oven set to the lowest temperature. Preheat the oven. To ensure that the oven is hot enough to roast the potatoes, it's important to preheat it. Set the temperature to 425°F (220°C) and allow it to fully heat. Bring the potatoes to a boil in salted water. Add 3 pounds (1.4 kg) of waxy potatoes that have been cubed to a large pot. Cover the potatoes with cold water and mix in some kosher salt to taste. Heat the potatoes over medium-high until they come to a boil, which should take approximately 7 to 10 minutes. Yukon gold, red, and new potatoes are good options to use for this dish. If you prefer, you can omit the salt. The potatoes should only be slightly tender when you take them off the heat. Drain the potatoes thoroughly. Once the water comes to a boil, immediately pour the potatoes into a colander to drain them. Allow the potatoes to sit in the colander for 2 to 3 minutes so the steam helps them dry out. Mash the rosemary leaves. For the roasted potatoes, you'll need 2 sprigs of fresh rosemary. Pull the leaves off the stems, and use a mortar and pestle to bash them up slightly to release their flavor and aroma. If you don't have a mortar and pestle, you can use the back of a spoon to bash up the rosemary leaves. Heat the oil in a roasting pan. Place a large roasting pan on your stove, and add ¼ cup (59 ml) of olive oil. Allow the oil to heat over medium high heat until it begins to shimmer, which should take 3 to 5 minutes. You can substitute butter for the olive oil if you prefer. Mix in the potatoes, rosemary, garlic, salt, and pepper. Once the oil is hot, remove the roasting pan from the heat. Stir in potatoes, rosemary leaves, 5 cloves of minced garlic, and salt and pepper to taste. Toss well until the potatoes are well coated with the mixture. Feel free to add whatever other herbs or seasonings that you'd like. Thyme, oregano, parsley, dill, and/or crushed red pepper flakes are tasty options. Roast the potatoes in the oven until they are golden and crisp. When the potatoes are coated with the oil mixture, place the roasting pan in the preheated oven. Allow the potatoes to cook for 30 to 35 minutes, or until they are golden and crispy. Serve the potatoes while still warm. When the potatoes are finished roasting, remove the pan from the oven. Transfer them to a serving bowl or platter, and serve them as a side while they're still warm. The roasted potatoes are an ideal side for roast chicken, pork tenderloin, or your favorite steak. 
Wash the potatoes. Peel the potatoes if desired. Cut the potato in half lengthwise. Slice both halves lengthwise. Chop the pieces lengthwise again. Create piles with the potato pieces and rotate them. Dice the potatoes into cubes. Bring a pot of water to a boil. Cook the potatoes for several minutes. Drain and cool the potatoes. Heat the oil. Add the potatoes and saute them for a minute. Mix the garlic into the pan and cook the mixture until the potatoes are golden. Season with salt and pepper. Lower the heat and cook for several more minutes. Transfer the potatoes to a serving platter and sprinkle with the parsley. Preheat the oven. Bring the potatoes to a boil in salted water. Drain the potatoes thoroughly. Mash the rosemary leaves. Heat the oil in a roasting pan. Mix in the potatoes, rosemary, garlic, salt, and pepper. Roast the potatoes in the oven until they are golden and crisp. Serve the potatoes while still warm. 