My best friend’s mom whips this up for Sunday dinners, and the aroma is absolutely irresistible. A beloved 4-ingredient classic.
This 4-Ingredient Amish Roasted Potatoes and Onions showcases the beauty of simple, rustic cooking. Using melted butter instead of oil gives the potato skins a rich, almost shortbread-like crispness, while the slow roasting transforms sharp yellow onions into sweet, jammy wedges that mingle perfectly with the potatoes. The result is a side dish so flavorful, it often steals the spotlight from the main course.
4-Ingredient Amish Roasted Potatoes and Onions
Ingredients
| Ingredient | Amount |
|---|---|
| Yukon Gold or Red potatoes (cut into 1.5-inch chunks) | 2 lbs |
| Large yellow onions (cut into wedges) | 2 |
| Unsalted butter (melted) | ½ cup (1 stick) |
| Kosher salt (plus black pepper) | 1½ teaspoons |
How to Make 4-Ingredient Amish Roasted Potatoes and Onions
Step 1: Prepare the Pan
Preheat your oven to 375°F. Lightly grease a 9×13-inch metal baking pan.
Tip: While ceramic pans work, metal is ideal for roasting—its heat conductivity creates those golden, crispy edges that make roasted potatoes irresistible.
Step 2: Toss with Butter
In a large bowl, combine the potato chunks and onion wedges. Pour melted butter over them, sprinkle with salt and pepper, and toss until every piece is coated and glistening.
Step 3: Roast the Vegetables
Spread the mixture in a single layer in your prepared pan. Bake for 50–60 minutes.
Tip: Stir the potatoes and onions once at the halfway mark (around 25–30 minutes) to prevent the onions from burning and to redistribute the butter for even roasting.
Step 4: Serve Hot
The dish is done when the potatoes are fork-tender and the onions have caramelized to a deep, golden amber. Serve immediately while still sizzling and aromatic.
