Potato Cube Recipe

In addition to chicken katsu, I feel like my ‘potato cubes’ are currently one of my signature dishes to make. This was inspired by a similar potato-cube that I tasted at Niku Steakhouse, where Michelle took me for my birthday once. It was so good I had to try recreating it at home. I really like it because its some hybrid of potato gratin and potato gratin dauphinois. Other friends have described it as a “potato croissant”. I’m writing a short version because our friends Joy and Vincent are asking their wedding guests to include a recipe in their guestbook so they can make all their friends favorite recipes! So this is an abridged version for brevity.

The potato cube at Niku
The potato cube at Niku

Suggested Kitchen tools:

  1. Mandolin that allows for 1mm slices of potatos
  2. Baking tray that allows for <1 inch layer of potatoes
  3. Dutch oven or deep stainless steel skillet for frying

Potato Cube Ingredients:

  1. Potatoes
  2. Fat to soak the potatoes in - usually butter or duck fat
  3. Seasonings: salt, togarashi / cayenne pepper, garlic salt, pepper, whatever you prefer
  4. Vegetable, canola, or peanut oil, for frying

Garlic Butter Ingredients

  1. Garlic
  2. Butter
  3. (Optional) Herbs to include, e.g. thyme


  1. Using your mandolin, slice thin strips of de-skinned potatoes until you can fill your baking tray
Using a mandolin to create thin potato slices
Using a mandolin to create thin potato slices
  1. Pour melted butter or your preferred fat into the potato slices, mix
  2. Layer your slices evenly across your baking tray, seasoning whenever you create one layer
  1. Let sit for 12 hours overnight in the fridge for the fat to soak into the potato slices
  2. Bake at 266F (130C) for 3 hours
  3. Out of the oven, cut cubes out of your tray, and fry at 350F in your chosen oil
  1. Mix room temperature butter with pan-fried or roasted garlic to create your garlic butter
  2. Serve immediately!