• Serves4-5
  • Prep (min) 5
  • Cook (min) 25-30
  • Free from
  • Dairy (DF)
  • Egg (EF)
  • Gluten (GF)
  • Nuts (NF)
  • Peanut (PF)
  • Soya (SF)
  • Sesame (SeF)
  • Shellfish (ShF)
  • Fish (FF)

Tangy Potato Cubes

Tasty bites to make and bake! Remember to let a grown-up check every packet label for allergens (and traces of allergens) before you start.


1 grown-up
4 Maris Piper potatoes (large)
3 tbsp tomato purée
3 tbsp olive oil
2 garlic cloves crushed (see substitutions)
pinch of salt & pepper

2 tsp cumin seeds 
2 sprigs of fresh rosemary chopped


1. Take one grown-up and put them in charge! Then preheat your oven to 200°C/gas mark 6.

2. Wash and peel your potatoes or if you fancy you can leave the skins on! Then using a sharp knife carefully cut the potatoes into bite size chunks (roughly 1cm cubed).

3. Then in a large bowl mix together the potato cubes, tomato purée, olive oil, crushed garlic (or substitutions if using), salt and pepper, and stir until the cubes are well covered in sauce.

4. Spread the cubes out over a non-stick baking tray and bake for 20 minutes. Then toss them over and bake for a further 5-10 minutes until crisp. Serve as a side dish for din-dins or dish up for a party with cocktail sticks!