How to Dice Potatoes ( Step-by-Step Guide )

Let me tell you from experience—learning how to dice potatoes properly makes a huge difference in cooking. Potatoes that are evenly cut and cooked at the same speed look attractive when served.

I remember the first time I ever tried to make breakfast hash. The way the recipe was written made it appear easy, but I got stuck once I got to dicing the potatoes. 
What was the process of ‘dicing’ them? Was that the same as cutting them into cubes? 

Also, what kind of kitchen knife should I be using for dicing?

How to Dice Potatoes: Step-by-Step Process

So, let me walk you through exactly how to dice potatoes. This is the method I use every single time:

1. Firstly, wash and peel the potatoes: if you want a neat and gentle texture, peel them, especially when preparing breakfast dishes.
2. Second, cut the potato in half lengthwise. After washing the potato, slice it lengthwise; this will provide a safer and more straightforward way to go forward.
3. Thirdly, slice each half into even planks. The width of your cubes can vary between ¼ and ½ inch per slice.
4. Then, stack and slice into matchsticks: Put two or three slices on top of each other and then slice them into sticks.
5. Lastly, turn and dice: Afterward, spin the sticks and cut them at right angles to get uniform cubes.

That’s how I learned how to cut potatoes into cubes, and I’ve never looked back. 

Slicing Your Potatoes into Half-inch Pieces

Want half-inch pieces? Just aim for each side of the cube to be about ½ inch when you cut. This technique also works if you're trying to figure out how to dice potatoes into 1/2 inch pieces specifically.

How to Dice Sweet Potatoes

Now, if you’re wondering how to dice sweet potatoes, the method is almost identical but with a few minor adjustments. Since sweet potatoes are more solid, I use a sharp and heavy kitchen knife

So, here's how to dice sweet potatoes

1. Peel and trim the ends.
2. Slice into thick rounds – I aim for about ½ inch thick.
3. Stack and cut into sticks.
4. Dice the sticks into cubes.

The procedure isn’t changed, although you might have to put in a little more effort. My advice is to work with a sharp and heavy knife while chopping sweet potatoes. I personally prefer Chef knives (some recommendations below) as they are generally best for dicing. But Nakiri knives and cleaver knives are also a good shout.

Dicing Potatoes for Soup

And now, let's address dicing potatoes for soup. When dicing potatoes for soup, cut into small cubes, roughly ¼ inch. That way, they easily become tender as you cook,  and mix well with the broth. 

Even so, the main technique does not change. It’s simpler to slice them thinly and reduce the size of your cuts.

Is Dicing the Same as Cutting Potatoes into Cubes?

Dicing is just the fancy word for cutting into cubes. To dice potatoes means to cut them into small cubes.  The purpose is to have each piece be small and cook evenly. Potatoes generally have to be uniform if you want them to cook evenly.

Usually, people dice potatoes so they can cook them faster and add texture to soups, breakfast skillet meals, or casseroles.

So, how you dice potatoes will result in them being crispy or tender when you cook them?

Best Knives for Dicing Potatoes (And More)

You can't master how to dice potatoes without the right tools. So, let me introduce you to my top three knives that make dicing a breeze:

1. Shogun Series 8" Gyuto Chef Knife

This knife is extremely powerful. Owing to its VG10 stainless steel and 8–12° sharpness, the knife is very precise.

• The handle of this knife is strong, and the blade’s wide shape is great for both slicing and scooping foods.
• Whether I'm dicing, mincing, or even smashing garlic, this knife is my go-to for tough jobs like how to dice potatoes for breakfast.

Related: What is mincing?

2. Daimyo Series 8" Gyuto Chef Knife

What I really like about this is its rosewood handle. Despite being less heavy than the Shogun, the Daimyo still works well.

• Its edge retention is excellent because it has a 13–15° angle and high-quality 440C steel.
• Perfect for learning how to dice potatoes into cubes because it's comfortable and precise.

3. KOI Series 8" Chef Knife

The VG-10 steel and camphor wood handle on this knife let it cut smoothly and with ease. It is the perfect tool to finish everyday carving jobs for hard vegetables and fresh herbs. This device saves me time and gives me less pain when I need to dice fast.

Alternative choices: The Gin Series 7” Cleaver Knife and the Samurai Series Nakiri Knife are just as useful, especially for preparing vegetables by mincing and chopping.

Common Mistakes and Solutions

1. Uneven Dice Sizes Cause: Uneven cutting angles, inconsistent pressure, or unstable knife control. Solution: Cut the potato into uniform blocks first, work slowly and steadily, keep the knife blade flat against the cutting board, and maintain consistent cutting motions.
2. Incorrect Cutting Angle Causing Irregular Shapes Cause: Tilting the knife blade during cutting, resulting in triangular or uneven pieces. Solution: Keep the blade vertical to the cutting surface, and cut in straight lines. Create a flat surface first to stabilize the potato.
3. Potato Rolling or Moving on the Cutting Board Cause: The irregular shape of the potato leads it to roll, creating unsafe conditions. Solution: Slice off a thin piece from the bottom to create a flat surface, place the potato flat-side down to stabilize it before cutting.
4. Potato Pieces Turning Brown After Cutting Cause: Oxidation occurs when cut potatoes are exposed to air for too long. Solution: Immediately submerge the cut pieces in cold water to prevent browning. Adding a small amount of vinegar or lemon juice to the water can help further.
5. Dice Size Not Suitable for Cooking Method Cause: Incorrect dice size leads to uneven cooking and poor texture. Solution: Adjust dice size based on recipe requirements: small dice (~1/4 inch) for soups, medium dice (~1/2 inch) for stir-fries, and large dice (~3/4 inch) for baking or frying.

Conclusion

Learning how to dice potatoes is one of those foundational kitchen skills that pays off immediately. Once you understand that dicing is just how to cut potatoes into cubes, and you get comfortable with the technique, you'll fly through your prep work.

• Skill in this simple method can improve your cooking abilities a lot.
• Using the right tools and practicing a bit will help you work more efficiently and provide better-tasting meals every time.
•  I can assure you that when you begin dicing properly, you won’t revert to the previous way you did it.

So, want to become a better knife handler? Check the variety of precision knives KyokuKnives and some of our blogs on how to mince chicken, and how to slice a brisket.

Frequently Asked Questions (FAQ)

Q1: Do I have to peel potatoes before dicing?

A: It depends on the recipe and personal preference. Peeling provides a smoother texture, ideal for mashing or sautéing, while leaving the skin adds nutrients and texture, great for roasting or salads.

Q2: How can I prevent diced potatoes from turning brown?

A: Place the diced potatoes in cold water immediately after cutting. Adding vinegar or lemon juice to the water helps prevent oxidation.

Q3: What dice size should I choose?

A: Use small dice (~1/4 inch) for soups and casseroles, medium dice (~1/2 inch) for sautéed dishes, and large dice (~3/4 inch) for roasting or frying.

Q4: How do I ensure safety while dicing potatoes?

A: Use a stable cutting surface and a sharp Kyoku knife. Hold the potato with your fingertips curled inward (the claw grip) to keep fingers away from the blade, and cut with smooth, controlled motions.